Easy Cottage Cheese Bread recipe with 5 simple ingredients, no yeast, no eggs, and no fancy flours. Moist and fluffy homemade bread that’s higher in protein!
We also love to make cottage cheese flatbread, cottage cheese banana bread and cottage cheese zucchini bread to incorporate more protein into our diet.
This is not the two ingredient cottage cheese bread you saw on social media, nor is it the regular sandwich bread you make with yeast. This is better!
This bread recipe is based on my Greek yogurt bread that all you guys loved so much!
Why You’ll Love This Recipe
- Few ingredients: Just 5 basic ingredients and no hassle with yeast or fancy flours.
- No waiting: An easy quick bread recipe that skips the wait for dough to rise or rest.
- Higher in protein: Each slice contains 6 grams of protein, something plain white bread lacks.
- “Regular” taste: I am all in for shortcuts but bread has to taste good. And this one does 100% and has no cottage cheese taste!
- “Regular” use: You can use it just like any other regular bread for breakfast or snack as toast or a delicious sandwich.
Ingredients for Cottage Cheese Bread
- Flour: I used all-purpose flour but there is a variety of other flours that work for this recipe. Be sure to check the detailed flour section below for guidance.
- Baking essentials: Baking powder and salt for rise and flavor. If you’re lucky enough to find self-rising flour you can skip both, but since we don’t have it here, I had to add them.
- Milk of choice: You can use whole milk, low fat, or skim milk. If you prefer plant-based milk, pick one with a neutral flavor like unsweetened soy or almond milk.
- Cottage cheese: I used 2% cottage cheese. Use small curds if you have a choice.
How to Make Cottage Cheese Bread
Making bread with cottage cheese is easy! Just 5 minutes prep, no special equipment, and zero waiting. Here’s a quick overview and you can find a full recipe card below.
- Sift flour: In a large bowl, mix together flour, baking powder, and salt until well combined. Sift the mixture through a fine mesh sieve into another large mixing bowl.
- Make the dough: Pour in the milk and cottage cheese and gently stir with a spatula. You want thick and sticky dough that’s still spreadable. Transfer into the loaf pan and smooth out with spatula.
- Bake: Bake for about 70 minutes or until a toothpick inserted in the middle comes out clean with just a few crumbs clinging to it.
- Cool and slice: Let it cool for about 5 minutes then transfer to a wire rack to cool fully, which usually takes about an hour. Slice into 10 pieces with a serrated knife.
Recipe Tip
If your bread starts to brown too soon cover with foil and let the inside finish baking. Keep an eye on it though and don’t overbake.
Tips for Best Results
I’ve got some baking tips to help you nail that perfect loaf every single time!
- Measure flour correctly: The golden rule here is to spoon the flour into your measuring cup, then level-off with a knife. Scooping the cup into the flour bag won’t give you the right amount and consistency will be off.
- Be sure to sift the flour: Sifting flour is crucial in bread making because it improves the texture, consistency, and overall quality of your loaf.
- Bread dough consistency should be: It should have a sticky and thick consistency, but still be spreadable with a spatula. You may need to adjust by adding more flour or cottage cheese depending on what brands you’re using.
- Don’t drain or blend cottage cheese: Cottage cheese adds moisture and little curd pockets to the bread so just use it as is.
- Bread texture will vary: It comes down to the size of the curds. This time I opened a brand new container where larger curds tend to be at the top. That’s why there were bigger chunks of cheese and pockets in the bread. Last time I used more cottage cheese from the bottom of the container where the curds are smaller, and it was more incorporated into the flour.
- Try it toasted: It elevates the flavor and texture. You can even use it to whip up some French toast.
What Flour Can I Use?
Not every flour will work for this recipe. I used all-purpose flour, but there are other options. Here’s what you need to know:
- Self-rising flour: Omit the baking powder and salt, and use 1:1 ratio flour for 3 ingredient cottage cheese loaf.
- Whole wheat flour: You might have to mix in a tad more milk until the dough reaches a sticky, spreadable consistency.
- Gluten-free flour: It might work although I haven’t personally tested it. I have swapped in Bob’s Red Mill 1:1 gluten-free baking blend in other dough recipes and it worked just fine.
- White whole wheat flour or white pastry flour: You should be able to stick to the recipe exactly as written.
- Almond flour or any other flour: Every type of flour behaves differently and unfortunately almond flour or any other alternative won’t work here.
Additions
- Herbs: Add up to 1 teaspoon of fresh or dried herbs like rosemary, thyme, or basil.
- Seeds: Mix in sesame seeds, poppy seeds, or sunflower seeds for added texture and nutrition.
- Nuts: Chopped walnuts, pecans, or almonds would add a delicious crunch and nutty flavor to the bread.
- Dried fruits: Toss in 1/3 cup raisins, cranberries, or apricots for a touch of sweetness.
- Cheese: Try mixing in 1/3 cup of cheese such as shredded cheddar or grated Parmesan for an extra boost of richness.
- Cinnamon: Add 1-2 teaspoons of cinnamon to the dough for a delicious twist. You can also sprinkle some cinnamon sugar on top before baking for an extra touch of sweetness and crunch.
How to Store
Store: Wrap the bread in a linen towel and store in a cool, dry spot for up to 2 days. Afterward, transfer to an airtight container for up to 2 more days.
Freeze: Make sure the bread has cooled completely then place it in a gallon-sized Ziploc plastic bag, removing as much air as possible. Keep it in the freezer for up to 3 months and thaw on the counter for 3 hours or overnight when ready to enjoy.
FAQs
I think you can use any fat percentage from fat free cottage cheese to full-fat cottage cheese. I used 2% and I recommend using small curd if you can.
It’s worth a try! If you’re experienced with bread making in a bread machine you could test it and see how it turns out.
More Bread Recipes to Try
More Cottage Cheese Recipes
Be sure to browse all of my cottage cheese recipes!
Cottage Cheese Bread
Ingredients
- 3 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/4 teaspoons salt
- 1 1/2 cups milk any
- 1 cup cottage cheese I used 2%
Instructions
- Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
- Add milk and cottage cheese, stir gently with a spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
- Bake bread for 70 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
- Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich. Try it toasted!
Video
Notes
- Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
- Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.
Absolutely delicious. Crunchy outside and the inside is like a cloud. This bread melts in your mouth!
So nice of you to say, so happy you loved it! Thank you for the rating!
Hi! Could you use bread flour?
Thank you!
I’m pretty sure you can. It’s huge run protein and just produces fluffier baked goods with more chew. Let us know how it goes.
Easy and tasty. I made an olive bread with kalamata olives. (I used a little less salt) and added shredded colby jack cheese. yum!
Olive bread with cheese sounds so good!!! I love your combo, Lynn!
Have you actually tried this as French toast? I’d like to use it that way and am wondering if it works well.
It will work well I think. It acts like regular bread.
I did try it – worked great! But I especially loved this bread toasted; it turned out so tender inside, so crispy around the edges. I added some cinnamon to mine but otherwise followed the recipe exactly.
Yay! I love it toasted as well, agreed! Glad you loved my cottage cheese bread, Beth!
Just made this bread today, used whole wheat flour, and did everything else exactly the same…..came out very dense, not airy like in your photo in the recipe.
Not sure if I undercooked it or is it the whole wheat flour?
Either way, it still tastes nice!!
It’s the whole wheat flour. In the post, I mention that you have to add a bit more milk for proper consistency. It’s just a bit dry and couldn’t rise as well.
It didn’t seem dry at all, but will try that next time…thank you!
Not dry but because whole wheat flour is more absorbent, if you add more moisture it will expand more and bread will be more fluffy.
It came out very good!!! Thank you for the recipe!
So nice of you to say, so happy you loved it! Thank you for the rating!