Cottage Cheese Bread

Loved it! I have made it twice now. I put the ingredients in my breadmaker in the order listed in the recipe and set it to Dough. Then I let it do the final rise in 2 bread pans. Great way to use cottage cheese that is over its “Best Buy” date.

I don’t have a bread maker … So here is the recipe for bread maker-less folks like me. 🙂 Whisk all dry ingredients together: 3 cups of flour 1 rounded tsp of yeast (not like the original recipe) 1 tsp of salt 1 tbsp of sugar 1/4 tsp of baking soda Combine wet ingredients: 1c cottage cheese (warmed, 45sec in the microwave) 1/2c of warm water Blend cottage cheese and water until smooth. Lastly whisk 1 warmed egg (10 secs in the microwave) into the wet mixture. Combine wet and dry ingredients. No need for kneading. Let it rise for 2 hours, it will look like it has barely risen. Get 2&1/2 tbsp of butter and melt it. Let the butter cool til warm and sprinkle with more sugar. Mix butter mixture into your dough thoroughly Scoop dough (as it will be wet) it into your greased loaf pan. Brush some oil over the loaf to help shape the top. Let it rise for another hour. This time the loaf should rise like normal. Bake at 420 for 40 min.

I made this bread by hand. I did cut the yeast to 2 tsp and used real butter instead of margarine. It was fantastic. My teenage son ate 3 slices last night. I made it because I had leftover cottage cheese, but I’ll be making this again!

This is now my favorite bread machine recipe. So many of the recipes I had been trying made a good tasting but heavy bread that when used for a sandwich felt like I had just eaten a brick. So I went searching for better recipes and came across this one which caught my eye because I just happened to have some cottage cheese in my fridge that needed used. I read so many of the reviews that stated it over filled their machine and saw one recommending cutting it in half so that is what I did since i have a small machine and a a single person household. Except for the egg I halved the recipe. I did have to add a couple extra table spoons of flour because the dough seemed a little bit wet during the mixing stage. I also used large curd cottage cheese. The result was a loaf of bread I want to make over and over.

Substitute 1 Tbs Agave, for Sugar Add’l Tbs flour as needed for stick dough

Best. Bread. Ever. But reduce the portions or it will rise WAY too high! I scale it down to 9 servings, and it still gets very tall in my larger bread pans. The full recipe makes 2 small loaves in smaller pans. I let the bread machine mix it, then shape by hand and bake in regular loaf pans. When I tried mixing it myself, the curds didn’t break up, which was ok but the bread was not so velvety. If I do that again, I will run the cottage cheese through the blender first. I make bread every week; this is the only one I can count on to not crumble when used for sandwiches; very elastic crumb, soft and light. As soon as it comes out of the oven I cover it with a cloth until cool, which keeps the top crust soft. My husband doesn’t like “store bread” anymore!

The bread was delicious. It did have a fluffier texture than “most homemade breads.” I will add more flour on the next loaf because this loaf seemed to need longer baking but maybe it just needed more flour. The top collapsed especially when it was being cut. As far as taste, we loved the bread.

This is a great recipe. I had some cottage cheese to use up before sell by date and was happy to find this. I made it exactly according to the recipe. Lovely texture and flavor. It rose right to the lid of the bread machine and made a very nicely shaped loaf. Will definitely be making again!

Yes I will make this recipe as one of my favorite ones!

I’ve been looking for a cottage cheese bread recipe for the added protein. I don’t think this recipe is quite the one for me. I made it in the bread machine and then baked it in a large loaf pan. It did mushroom a bit in the oven. While the loaf has a nice texture, I don’t love the crust – It came out kind of dry. I also thought the flavor was lacking. I have found other cottage cheese bread recipes that call for onion and dill, might be the way to go!

I had some cottage cheese that needed to be used up and found this recipe using an ingredient search. I used butter instead of margarine and used the baking soda even though it seemed weird. So good!! Winner!

This turned out really great! I made a few changes though. I used 3 cups of whole wheat flour which rose up above the top of the bread pan a bit. So even though I did not put in the baking soda and I put in 2 tsp of yeast, it still rose up well but not too much. I added 2 1/2 tbsp of brown sugar. But the best part was the green onion I added, it gave it a good flavor. I used the rapid bake whole wheat setting (2lb loaf)on my machine. It was light and fluffy like everyone else has stated. I also used unsalted butter. I was pleased with the results and have added it to my favs.

Hands down, this recipe (followed to a “T”) produced the best tasting white bread I ave ever made. Pillowy soft with a soft golden crust (milk wash was used). Truly amazing!

I’m in a high altitude area so left the yeast as is and made the recipe exactly as stated. It was good, size and consistency was excellent. My family really enjoyed it. The cottage cheese created a taste very similar to a sourdough bread and consistency. This is a fairly dense bread.

This recipe creates a large and very most loaf of delicious bread!

It definitely needs that extra bit of flour. It was pretty sticky. I just did the dough cycle on my bread machine and then put it in loaf pans to rise again and then in the oven; I like that result better.

Delish! Very light and fluffy. I used 1 1/2 tsp yeast and left out the egg. I substituted 1 cup whole wheat flout for the bread flour. I used the sweetbread 1 lb loaf setting on the bread machine.

I made this bread because I had left over cottage cheese that I didn’t know what to do with. It came out great! Like others suggested, I cut down the amount of yeast. It rose beautifully while baking. I also doubled the recipe. This bread would go great as French Toast, in bread pudding and tastes great all by itself. I don’t taste or see the cottage cheese which is what I was afraid of. No complaints here!

Good chewy but soft bread. Cut down the yeast to 2 teaspoon.

Some of the best homemade bread I have made!!!

The yeast thing is what really threw me off with this recipe. The bread also didn’t seem to cook all the way through. I used it for an overnight French toast though, and it was great in that.