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Easy Cottage Cheese Bread

Cottage cheese bread is swiftly gaining fame on TikTok. It’s becoming a new rising star in the world of bread! 

This delicious bread is packed with protein, and it’s also lower in carbs than traditional bread. As a bonus, it only takes six ingredients to make it.

Sliced Loaf of Cottage Cheese Bread
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With a delicately soft and moist interior and a slightly crusty golden exterior, this bread is a revelation. 

After trying the recipe, you’ll instantly put it on repeat!

Cottage Cheese Bread

What makes this bread stand out is the addition of cottage cheese.

It creates a soft, moist, and tender crumb like no other. The light, golden crust provides the perfect, satisfying crunch. 

Its high-protein content is a nutritious bonus, making it a wholesome alternative to your usual sandwich slices. 

Plus, the recipe is as straightforward as any homemade bread, with a slight twist in the wet ingredients.

You combine water, yeast, and blended cottage cheese and egg whites. All the other steps remain the same!

Cottage Cheese Bread Ingredients on a White Surface


  • Active Dry Yeast: It’s used for fermenting the dough. It must be activated with lukewarm water before being mixed with the other ingredients.
  • Lukewarm Water: For activating the yeast. The water should be warm, but not hot. This will encourage yeast activity without killing the yeast cells.
  • Egg Whites: They add structure and lightness to the bread. They also help to create a golden, crusty top when the bread is baked.
  • Cottage Cheese: It adds moisture, flavor, and richness to the bread. It’s blended smoothly, so it incorporates evenly into the dough, contributing to a tender crumb.
  • Bread Flour: It has a higher protein content than all-purpose flour, which helps to create a chewy and structured crumb in the bread. You can use all-purpose flour as a substitute.
  • Salt: It enhances the bread’s flavor and strengthens the dough’s gluten structure.

How to Make Cottage Cheese Bread 

I’ll be honest: cottage cheese bread takes a while to make. That’s largely because the dough needs time to proof (more on this later).

Don’t worry, though, as the steps are super easy. For the most part, you won’t even need to lift a finger.

1. Bloom the yeast. Combine the yeast and water in a small bowl and let it sit until foamy and bubbly, about 5 to 10 minutes. 

This process is called “blooming,” and it proves the yeast is alive and active. If the mixture doesn’t foam, the yeast might be dead. If it is, you need to start over with a new batch of yeast.

2. Blend the egg whites and cottage cheese. Place egg whites and cottage cheese in a food processor or blender. Blend them until smooth, ensuring the cottage cheese is fully incorporated. 

This provides moisture and richness to the dough.

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3. Combine the wet and dry ingredients. Pour the blended mixture into a large bowl and whisk in the bloomed yeast mixture. This incorporates the yeast evenly throughout the dough. 

Sift in the flour and salt and mix until a rough, sticky dough forms. Sifting helps to prevent lumps and makes the dough smoother. The dough will be rough and sticky.

4. Knead the dough. Place the dough on a work surface lightly dusted with flour. Dust your hands with flour and knead the dough for about 5 minutes or until smooth. 

Kneading develops the gluten in the flour, giving the bread its structure.

5. Proof the dough. Shape the dough into a ball and place it in a lightly greased bowl. If the dough is sticky, lift it off the surface with a scraper. 

Cover it with a damp cloth or plastic wrap. Let it rest in a warm, draft-free place for 1 hour or until it doubles in size. 

This step is called proofing, and it allows the yeast to ferment the dough, producing carbon dioxide, which makes the dough rise.

6. Shape the dough and proof some more. Line a 10×4-inch loaf pan with parchment paper for easy removal of the bread. 

Punch down the dough gently to deflate it, which helps to remove any large air bubbles. 

Roll it into a rough rectangle, then roll it into a log shape. Pinching the ends together seals the dough and helps it hold its shape as it bakes.

Place the dough in the lined pan, smooth side up. Cover and rest it for 20 to 25 minutes. 

This allows the gluten to relax, making the bread tender, and gives the yeast a chance for a final rise before baking.

7. Bake the bread. Preheat the oven to 400 degrees Fahrenheit. 

Cut a lengthwise slit across the center of the dough. This is called scoring, and it allows the bread to expand while baking without tearing.

Bake it for 40 to 45 minutes or until the bread sounds hollow when tapped. This is a classic test to check if the bread is cooked through.

8. Cool the bread. After baking, cool the bread completely before slicing. This allows the crumb to set and makes it easier to slice without crushing the bread.

9. Serve and Enjoy! Slice up the bread with a serrated knife, and enjoy!

Loaf of Cottage Cheese Bread on a Wooden Cutting Board

Tips for Success

Bread isn’t as complicated to make as you think. Check out these tips to make your bread-making experience a breeze.

  • Weigh the flour. For consistent results, weigh the flour using a digital food scale. You’ll need 583 grams of bread flour for this recipe.
  • Choose the right pan. This recipe requires a 10×4-inch loaf pan. If you don’t have one, use a 10×5-inch loaf pan or divide the dough to make two smaller loaves. 
  • Prevent over-browning. If the top browns quickly, cover it loosely with aluminum foil to prevent burning.
  • Remove the bread from the pan right away. Take the bread out of the pan immediately after baking to avoid sogginess.
  • Get savvy with slicing. Use a serrated kitchen knife for clean and easy slicing of the loaf.
  • Proof it like a pro. If you don’t have a warm spot for proofing, place the covered dough in a turned-off oven with a pan of boiling water underneath.

Serving Suggestions 

Cottage cheese bread pairs wonderfully with both sweet and savory options. It’s a perfect addition to any meal of the day. 

Here are some of my favorite dishes to make or serve with cottage cheese bread:

  • Blackberry Jam: A sweet and fruity spread complements the tender crumb of cottage cheese bread. Try other flavors like strawberry, raspberry, fig, or apricot, as well.
  • French Toast: Soak cottage cheese bread in a mixture of eggs, milk, and vanilla. Then pan-fry it until golden brown for a rich breakfast or brunch dish.
  • Fettuccine Alfredo: Serve cottage cheese bread with a pasta dish, such as spaghetti with marinara or fettuccine Alfredo. This adds a touch of comfort to the meal.
  • Chili: The bread is a perfect companion to a warm bowl of soup. It can be used to dip into the soup or stew.
  • Avocado Toast: Top a slice of the bread with mashed avocado, a sprinkle of salt, and a drizzle of olive oil. It’s a nutritious and trendy breakfast or snack. 
Cottage Cheese Bread on Wooden Board with Parchment Paper

How to Store

Just like most bread loaves, cottage cheese bread will keep well for just 2 to 3 days. 

To Store: Place cottage cheese bread in an air-tight container and store it at room temperature.

To Freeze: For a longer shelf-life, slice the bread and place it in freezer-safe bags. Freeze it for up to a month.

To Reheat: Warm frozen bread slices in the toaster, and it’ll be like they were freshly baked.

Easy Cottage Cheese Bread



Prep time


Cooking time





This cottage cheese bread is a low-carb dream! Made with 6 simple ingredients, it’s a protein-packed treat you can feel good about.


  • 1 1/2 teaspoons active dry yeast

  • 1/3 cup lukewarm water

  • 1 cup egg whites (from 7 to 8 medium eggs)

  • 1 cup cottage cheese

  • 4 2/3 cups (583 grams) bread flour, plus more for dusting

  • 1 tablespoon kosher salt


  • Combine the yeast and water and let it sit until foamy and bubbly, about 5 to 10 minutes.
  • Blend the egg whites and cottage cheese in a food processor or blender until smooth. Pour it into a large bowl and whisk in the yeast mixture.
  • Sift in the flour and salt and mix until the mixture forms a rough, sticky dough.
  • Place the dough on a dusted work surface and dust your hands with flour. Knead the dough for about 5 minutes or until smooth.
  • Shape the dough into a ball and transfer it to a bowl. Use a scraper to get it off the surface if it’s sticky. Cover and let rest (proof) in a warm, draft-free place for 1 hour or until it doubles in size.
  • Line a 10×4-inch loaf pan with parchment paper. Punch down the dough to deflate it. Roll it into a rough rectangle and then roll it into a log. Pinch the ends together to seal off the dough.
  • Place the dough in the lined pan, smooth side up. Cover and let it rest for 20 to 25 minutes.
  • Preheat the oven to 400 degrees Fahrenheit. Cut a lengthwise slit across the center of the dough.
  • Bake for 40 to 45 minutes or until the bread sounds hollow when tapped. Cool it completely before slicing.
  • Serve and enjoy!


  • You can also use one 9×4-inch loaf pan or two 8×4-inch loaf pans. Reduce the cooking time by 5-10 minutes for the smaller pans
  • The calories and nutritional information are estimates based on the specific ingredients we use. They will vary by brand.


  • Calories: 155kcal
  • Carbohydrates: 30.2g
  • Protein: 6.3g
  • Fat: 0.6g
  • Saturated Fat: 0.2g
  • Cholesterol: 1mg
  • Potassium: 74mg
  • Fiber: 1.2g
  • Sugar: 0.2g
  • Calcium: 15mg
  • Iron: 2mg

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

10 thoughts on “Easy Cottage Cheese Bread”

    • Hi Rose,
      I haven’t tried carton egg whites but since they’re just being blended with the cottage cheese, they should work just fine.
      For the loaf pan, you can also use
      9×5-inch or 2 8×4-inch pans
      In the 9×5 pan, you’ll see the bread rise higher since it’s smaller, but it should fit okay.
      In the smaller pans, just be sure to check them early as the baking time will reduce. I suggest checking them after about 25-30 minutes

  1. Could this be successfully made in a bread machine….I always remove it to shape and bake in regular loaf pans. Thank you!

    • Hi Maggie!
      I’ve never tried it before but I don’t see why not.

      For this recipe, make sure the machine can handle the amount of flour.

      Add the ingredients to the bread machine pan in the order recommended by the manufacturer, usually liquids first, then dry ingredients, with yeast added last.
      If you prefer to shape the bread yourself for a more traditional loaf appearance or to bake it in an oven, use the dough cycle only. After it completes, you can shape the dough, let it rise in a baking pan until doubled in size, and then bake.

      I would suggest keeping an eye on it as it mixes. You might need to add more flour.

      Let me know how it turns out!

  2. It would help if you indicate the carbohydrate and sugar amounts in recipes. I love baking bread, but now that I am diabetic it makes it very hard to know if I should try a recipe. This recipe is wonderful on the protein, but that is a huge amount of egg whites.

    • Hi Barbara!
      I’ve added a nutrition label for this recipe, but note that the numbers are estimates based on the specific brand of ingredients we used at the time.
      We can’t guarantee the numbers are accurate as every baker has different ingredients and brands on hand.
      So it’s best to check the labels before you begin.
      The egg whites and cottage cheese are what make this bread so rich in protein and lower in calories than other white breads 🙂

    • Hi Linda!
      I’ve added a label for this recipe, but note that they are estimates based on the specific brand of ingredients used at the time.
      The numbers will vary by brand, so it’s best to check the labels 🙂

  3. I loved the bread !! and it was not all that difficult It baked up so pretty and easily sliced I have only one issue ; All the crusts were really tough , I like crust but it was even tough for me. What did I do wrong !! I love all your recipes !!

    • Hi Sherry! There are a few things that might’ve been the cause:

      1. The oven was too hot – I have an oven thermometer to ensure even baking
      2. Overbaking – it can be hard to tell when the bread is ready, but it’s best to check it early
      3. Baked too high or too low in the oven (near the heating elements – it needs to be baked in the middle.

      One tip for softening the crust –

      Place a metal baking pan (not glass) on the bottom rack of your oven when you start preheating.
      Once the oven reaches the desired temperature and you put your bread in, carefully pour a cup of hot water or add a few large ice cubes into the preheated pan. The steam will be created immediately.
      Close the oven door quickly to keep the steam inside.

      This should soften the crust 🙂


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