Cottage Cheese Bread Recipe
Cottage Cheese Bread is a simple, flavorful, and easy gluten-free and high-protein recipe, made with just a handful of ingredients. You can toss it all together in minutes and it will be ready to eat in less than an hour! All you need is some cottage cheese, eggs, rolled oats, olive oil, and baking powder with some lemon zest, strawberry powder, and salt for flavor. For more healthy, and colorful breakfasts try our Cottage Cheese Chia Pudding and the homemade Crockpot Yogurt.
Some say you have to mix the dry ingredients first and then add them to the wet mixture. I say, just toss all the ingredients into a blender or food processor or in a large mixing bowl or stand mixer. Mix it up and spoon the sticky dough directly into a prepared nine-inch loaf pan. Then, bake for 50 to 55 minutes in the oven at 350 degrees F. Drizzle on some melted butter or your favorite jelly for a yummy snack.
Since it is so easy, why not make a second loaf? Just double the ingredients and simply divide them into two pans. You could make the first loaf with strawberry and lemon flavors and the second loaf can be plain or have a different flavor. After it is baked, you can add other delicious toppings.
Recipe variations:
- Use flour: For chewier bread, you can use bread flour or all-purpose flour. Or use whole wheat or oat flour for healthier bread. You can even use almond flour for a gluten-free diet.
- No eggs: Instead of eggs, you can use flax seed or chia seed mixed with lukewarm water.
- Protein powder: For a high-protein alternative, add a scoop of protein powder to your dough.
- Cake bread: Your cottage cheese bread will taste more like cake if you add sugar or honey.
- No cottage cheese: If you do not have any cottage cheese, try making this with sour cream or Greek yogurt.
Frequently asked questions
Why doesn’t this bread need a yeast mixture?
Since this is not a yeast bread, you do not have to worry about preparing a yeast mixture. Although your bread will rise a little, it will not expand like regular bread does after baking. The good thing about that is you do not have to do any kneading on a floured work surface or set your dough in a warm place or warm spot to wait for it to rise. No need to worry about adding warm water to the yeast or adding more flour if it is too sticky.
Can I use baking soda instead of powder?
Baking powder is made of baking soda mixed with cornstarch and cream of tartar. Baking soda is stronger than powder so you should use one-fourth of the baking soda that the recipe calls for. Just divide it by four and use double the amount of cream of tartar. The only difference will be the cornstarch.
Can I use egg whites?
Yes, egg whites will make this delicious bread even more tender and moist, similar to milk bread. Just use two egg whites per egg and it will give your cottage cheese bread a fluffy and crusty texture with a lighter taste as well. You will taste more of the sweet flavors without having the egg yolks, it cuts back on cholesterol, and there is no eggy taste.
How to store leftovers:
- Store: Refrigerate leftovers in an airtight container or baggie for five days.
- Freeze: Wrap in plastic and store in freezer bags for three months in the freezer.
- Thaw: Thaw frozen bread overnight in the fridge.
More strawberry recipes to try:
Cottage Cheese Bread
Ingredients
- 15 oz cottage cheese
- 4 oz rolled oats
- 4 eggs
- 2 tablespoons olive oil or coconut oil
- 1 tablespoon strawberry powder can be made without this as well
- 1 teaspoon lemon zest
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Lightly butter or coat with baking spray, and a 9-inch loaf pan, and set it aside.
- Combine all the ingredients in a food processor, and blend until smooth.
- Transfer the batter to the prepared pan. Bake in the preheated oven for 50-66 minutes. Give the bread a gentle tap. If it sounds hollow, it's done.
- Remove from the oven and let the bread cool in the pan on a wire rack.
- Slice and serve as is, or top with butter.
Nutrition
Baking tips:
- Line your loaf pan with parchment paper to keep the bread from sticking.
- Use a scale to weigh your ingredients to get the exact measurements.
- Place your loaf pan on a baking sheet so it does not get too brown on the bottom. Also, cover the top with aluminum foil if it is getting too brown on top. But wait until it turns crusty.
- Let your bread cool completely if you want to slice it with a sharp knife for sandwich bread.
- Cut the recipe in half and make it in a smaller pan if you do not want too many leftovers.
- You can tell the bread is done by giving it a gentle tap. If it sounds hollow, it is finished.
