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.
📖 Recipe
Cottage Cheese Bread
Equipment
Ingredients
- 1 ⅛ 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 tablespoon extra-virgin olive oil
- 3 ¼ cups bread flour
- ¾ cup ancient grains flour or whole wheat, but ancient grains if you have access to it is delightful
- 2 tablespoon sugar
- 1 tablespoon vital wheat gluten
- 2 teaspoon salt
- 2 ½ teaspoon saf-yeast or 1 tablespoon 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.
Christi says
Saw this on your IG and decided to make a loaf for school sandwiches this week. Excited to try it!
Ellen says
Is the wheat gluten vital to this recipe?
Amy Bauer says
Hi Ellen! I haven't made it without the vital wheat gluten, but it's in this recipe since it helps improve the texture and structure of the bread, especially since you're using ancient grains or whole wheat flour. Both of those tend to be lower in gluten compared to bread flour. By adding extra gluten, the dough gets a better rise, becomes more elastic, and results in a softer, lighter crumb.
If you omit the vital wheat gluten, the bread will likely be denser and may not rise as well. If you're okay with a slightly denser bread, you can skip it, but the vital wheat gluten helps create a fluffier, more traditional loaf, especially in a bread machine recipe like this!
-Amy
Christi says
I tried this and it worked out so well! Will definitely be making frequently.
Amy Bauer says
So happy to hear that, Christi! Thanks for sharing!
-Amy
Kiara says
I love this bread it taste so good. As someone who's not a huge fan of cottage cheese this recipe makes it work. It was a huge hit in my family. I used low fat cottage cheese instead of full fat and it taste fantastic. I would 100% recommend yall to try it out.
Amy Bauer says
Thanks, Kiara! I'm so glad you enjoyed it — it's one of my absolute favorites for sure.
-Amy
Teresa A Handy says
in my bread machine right now, I love Cottage bread, and I just know its gonna be good!
Amy Bauer says
Teresa! Hope you enjoyed it! I'm making a loaf tomorrow morning 🙂
Dei Watkins says
Flavor wise it was delicious. But there were streaks of undercooked bread. Not just the center. I’m wondering if I should blend the cottage cheese with the water first? I used full fat cottage cheese.
Amy Bauer says
Oh interesting! What sort of bread machine do you have? I have one with a horizontal loaf shape and two bottom paddles and haven't run into this issue. Could be worth trying to blend but mine works weekly as is! Thanks for the feedback though, and I'm sorry you had some undercooked portions!