Cottage Cheese Bread

It may not have the most appetizing name, but this high protein bread is light and fluffy and flavorful. You'll have no idea that it contains just 6 ingredients, including cottage cheese and egg whites, making it a protein powerhouse!

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Prep Time:1 30

Cook Time:37

Course: Breakfast, lunch, Side Dish

Cuisine: American

Keyword: cottage cheese bread, high protein bread, protein bread

Servings: slices

Calories: 255kcal

Author: Mollie

Ingredients

1 active dry yeast packet (¼ ounce)
1 teaspoon sugar
¼ cup lukewarm water (100-110℉)
¾ cup egg whites
¾ cup cottage cheese
4 cup bread flour
1 tablespoon kosher salt

Instructions

In a large bowl combine the active dry yeast and the lukewarm water and sugar and set it aside to bloom (get frothy). This should take 5-10 minutes.
In a blender, or food processor add the cottage cheese and egg whites. Blend them for about 30 seconds until they are all combined and smooth.
Add the egg whites and cottage cheese mixture to the yeast mixture and whisk it together to combine.
In a separate bowl whisk together the flour and salt.
Add the flour and salt to the egg white cottage cheese yeast mixture and stir it all together just until there are no dry flour spots left. You should have a shaggy, slightly sticky dough. Don't over mix, or it will make the bread tough.
Flour your work surface and then dump the dough out onto it. If you have a stand mixture and a dough hook, you can use this to knead your dough. Otherwise, roll up your sleeves, remove your rings and start kneading! Put some flour on your hands to prevent the dough from sticking, and set the timer for 5 minutes and then knead the dough until it becomes tough and bounces back when you poke it.
Once you have kneaded it, form it into a ball and then place it back in the bowl. Cover it with a dish towel and place it in a warm spot like on top of your fridge, or on your stove. Let it sit for one hour.
Once it has rise and almost doubled in size, dump the dough back onto the counter and punch it down to remove the air. Try to punch it down and shape it into a flat rectangle.
Grease a 9x4 inch bread pan with butter or cooking spray and then line it with parchment paper.
Roll the dough into a log shape and place it seam side down into the loaf pan.
Cover the bread dough again with a dish towel and set it aside to rise for about 25 minutes in a slightly warm place (like on top of your fridge, or on top of your oven).
Preheat your oven to 400℉ and let it heat while your bread dough rises.
Bake it for about 40 minutes on a low to middle rack. It will poof up so make sure there is room for it to grow. Check it after about 20 minutes and if the top is browned, loosely place a piece of tin foil on top to prevent it from browning any further.
After 40 minutes pull it from the oven and tap on the top of the bread. If it is crusty and sounds hollow, it is done! Let it cool completely before removing it from the pan.
Slice and enjoy! :)

Notes

Notes:

Bread flour adds more protein than all-purpose flour, but you may substitute if you don't have bread flour.
This bread will freeze well for a month or so. Tightly wrap it in plastic wrap and place to keep out as much air as possible.
Enjoy! :)

Nutrition