Cottage Cheese Bread
Updated October 23, 2025
- Ready In
- About 2 ½ hrs
- (1 hr baking; 1½ hrs rising and cooling)
- Rating
- Comments
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Ingredients
1 ½ teaspoons/5 grams active dry yeast
⅓ cup/75 grams lukewarm water
1 cup/250 grams egg whites (from 7 to 8 large egg whites)
1 cup/255 grams cottage cheese
4 ⅔ cups/582 grams bread flour, plus more for dusting
1 tablespoon kosher salt (such as Diamond Crystal) or 1 ½ teaspoons fine salt
Oil (preferably avocado or sunflower oil), as needed
Nutritional analysis per serving (10 servings)
43 grams carbs; 4 milligrams cholesterol; 264 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 275 milligrams sodium; 13 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl, combine the active dry yeast and lukewarm water and set aside to hydrate.
- Step 2
In a blender or food processor, combine the egg whites and cottage cheese and blend until smooth. Add the blended mixture to the yeast mixture and whisk to combine.
- Step 3
Whisk the flour with a dry whisk in its container to remove any lumps and aerate the flour. Measure it and add it, along with the salt, to the wet ingredients. Stir to combine into a shaggy, sticky dough.
- Step 4
Dust a work surface with flour and dump the dough on it. Dust your hands with flour to prevent them from sticking to the dough (or oil your hands with a little bit of oil). Knead the dough, using a bench scraper to help lift the sticky dough from your work surface as needed, for 5 to 6 minutes, or until it starts looking smooth. You can also knead the dough until smooth using a stand mixer or bread machine.
- Step 5
Shape the dough into a ball and place it back in the mixing bowl. Cover and let rise in a warm spot for 1 hour, or until almost doubled in size.
- Step 6
Line a 9-by-5-inch or similar size loaf pan with parchment paper.
- Step 7
After the dough has doubled in size, punch it down to deflate it. Roll it into a log, then pinch the dough along the seam together. Place in the prepared pan, seam side down.
- Step 8
Let the dough sit in the loaf pan for 20 to 25 minutes, or until visibly risen and puffed up.
- Step 9
In the meantime, heat the oven to 400 degrees.
- Step 10
After the dough’s second rise, make a slit along the middle using a sharp knife or razor blade.
- Step 11
Bake for 40 to 45 minutes, or until it sounds hollow after a gentle tap on the crust. The top of the bread will brown pretty quickly. To prevent it from burning, cover loosely with a sheet of aluminum foil as soon as it turns crusty and brown.
- Step 12
Cool completely, then slice and serve. (Slices can be stored in the freezer in a ziptop bag, then toasted before serving.)
Private Notes
Comments
@jc So I just went ahead and tried it because I didn’t have enough eggs at home and didn’t want to go to the store. I used 4 whole eggs and added some water to make 1 cup of liquid. Turned out absolutely perfect!
I’m wondering what would happen if one used whole eggs, besides a color change. I have other enriched bread recipes that use whole eggs, so I’m curious here…
@Rebecca The answer to this question, as to so many questions in life, is crème brûlée.
Can you use the egg whites that come in a carton for this recipe?
Why not just use 4 whole eggs? Protein in the egg whites; protein in the egg yolks.
I tried the recipe in a Cuisinart bread machine and it came out great! However, my wife is allergic to eggs and I'm wondering if anyone has tried an egg-alternative? I saw Oda's comment about just using water (with fewer eggs) and will certainly try plain or sparkling water.