Cottage Cheese Bread

Preparation

1. Step 1

   In a large mixing bowl, combine the active dry yeast and lukewarm water and set aside to hydrate.

2. 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. 

3. 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. 

4. 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. 

5. 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.

6. Step 6

   Line a 9-by-5-inch or similar size loaf pan with parchment paper.

7. 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.

8. Step 8

   Let the dough sit in the loaf pan for 20 to 25 minutes, or until visibly risen and puffed up.

9. Step 9

   In the meantime, heat the oven to 400 degrees. 

10. Step 10

    After the dough’s second rise, make a slit along the middle using a sharp knife or razor blade. 

11. 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.

12. Step 12

    Cool completely, then slice and serve. (Slices can be stored in the freezer in a ziptop bag, then toasted before serving.)