Cottage Cheese Loaf (Printable)

Soft, protein-rich cottage cheese loaf with a golden crust—great for toasting, sandwiches, or breakfast.

# What You Need:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons salt
04 - 2¼ teaspoons active dry yeast

→ Wet Ingredients

05 - 1 cup cottage cheese, room temperature
06 - ¼ cup warm milk
07 - 2 tablespoons unsalted butter, melted
08 - 1 large egg, room temperature

# Directions:

01 - In a large mixing bowl, stir together all-purpose flour, granulated sugar, salt, and active dry yeast until well combined.
02 - In a separate bowl, whisk cottage cheese, warm milk, melted butter, and egg until the mixture is smooth.
03 - Add the wet mixture into the dry ingredients. Mix with a wooden spoon or dough hook until a sticky dough develops.
04 - Transfer dough to a floured surface and knead for 8 minutes, incorporating flour as needed, until the dough is smooth and elastic.
05 - Place dough in a lightly greased bowl, cover, and let rise in a warm environment for 1 hour, or until doubled in size.
06 - Punch down the dough, shape it into a loaf, and place in a greased 9x5 inch loaf pan. Cover and let rise for 30 minutes.
07 - Preheat oven to 350°F. Bake for 35 minutes, until golden and the surface sounds hollow when tapped.
08 - Remove loaf from the pan and set onto a wire rack to cool completely before slicing.

# Expert Suggestions:

01 -
  • This bread stays moist longer than any classic loaf, so you'll never end up with a dry slice.
  • It's honestly the best vessel for sweet jam or savory eggs, which is why it earned a permanent place in my bread rotation.
02 -
  • Once, I rushed to slice while the bread was still steaming and ended up with a squished loaf—patience makes for perfect slices.
  • Letting the cottage cheese warm to room temperature truly makes the dough easier to handle and the crumb softer.
03 -
  • Greasing your hands lightly with butter before shaping keeps the dough from sticking and adds an extra layer of flavor to the crust.
  • If you let your cottage cheese drain a little, you’ll get a lighter loaf with just the right hint of tang.

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