If self-proclaimed you’re a cottage cheese hater, please hear me out and give this cottage cheese bread recipe a chance. The most common gripe I hear about from people who don’t like cottage cheese is not enjoying the texture — but never fear, that’s not an issue here! And I didn’t mean for that to rhyme, but let’s keep it anyways. Typically, I’m a total sourdough bread gal. But in the summer months? Like this brutal heat wave we’re currently having in New England? Well, you won’t catch me messing around with proofing dough and baking loaves in a 550 degree oven, no sir! My bread machine does all the work, and every time I use it I marvel at the wonder of this contraption that I hemmed and hawed about getting for years. Years, I tell you!
And if you, like me, have succumbed to the social media trend of adding cottage cheese to everything (eggs! bagels! smoothies! sauces!), then you’ve got to try this cottage cheese bread recipe. It makes a wonderful sandwich bread, and knowing that my kids are getting a bit of extra protein with their peanut butter and jelly sandwiches which they’ve been having for lunch most days recently.
This recipe is lightly adapted from a wonderful book I picked up at a thrift store: The Bread Lover’s Bread Machine Cookbook by Beth Hensperger. She calls for low-fat cottage cheese, but since I am mostly making this for my kids, I tend to use full-fat cottage cheese. I’ve made it with full, low, and non-fat and have had similar results across the board with how the loaves turn out, so it’s up to you. Whatever you prefer!
If you try this recipe, please let me know. And if you’re in the market for a bread machine, have a look around on Facebook Marketplace or thrift stores — I always see them! I tried for more than a year to find a Zojirushi machine, because I know they make quality products (our rice cooker was 25+ years old before it finally bit the dust), but finally gave up the search and purchased a new machine. But a friend of mine was able to find a slightly older model for $100 on FB! There are deals to be had if you’re willing to search, and if the secondhand gods are on your side.
Cottage Cheese Bread
Equipment
Ingredients
- 1 1/8 cups water
- 1 cup full fat cottage cheese I've also used low fat and fat free, but prefer with full fat for children!
- 3 Tbsp extra-virgin olive oil
- 3 1/4 cups bread flour
- 3/4 cup ancient grains flour or whole wheat, but ancient grains if you have access to it is delightful
- 2 Tbsp sugar
- 1 Tbsp vital wheat gluten
- 2 tsp salt
- 2 1/2 tsp saf-yeast or 1 Tbsp bread machine yeast
Instructions
- Place all ingredients in the pan in order from top to bottom (so water first, then cottage cheese, etc.) Set crust on medium or whatever setting you use for a basic white bread, and press start.
- When the machine is done, remove from the pan and place on a wire rack to cool for a few hours before slicing and serving.
Notes
- The recipe as written above is for a 2 pound loaf, the only kind I tend to bake because I’m feeding a family.
- I store this bread in a plastic bag in the refrigerator, but you could keep it on the counter for three days (if it lasts that long!).
- Warning: this bread is VERY good and our dog has eaten two entire loaves of this before I wised up and started storing it in the fridge. He has never eaten a loaf of sourdough, but something about this bread has driven him mad and when I bake it he hovers around the kitchen, eagerly hoping for a piece.
Nutrition
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