Cottage Cheese Bread (10+ Grams Protein!)

Light, fluffy, and packed with 10 grams of protein per serving, this cottage cheese bread tastes incredible AND will keep you full all day!

In my kitchen, we’re always thinking of new ways to sneak extra protein into our meals. Ever since I discovered the magic of cottage cheese, I’ve been using it in everything from pancakes to ice cream to pudding and, more recently, freshly baked bread. 

This quick bread recipe uses cottage cheese for protein, flavor, and texture. The results speak for themselves: Light and fluffy bread with a delicate rise and the perfect crumble. 

Recipe Highlights

• Worth the hype. Cottage cheese has been having its moment, and I’m okay with it! As much as I enjoy eating it straight out of the tub, I find it works wonders in all sorts of baking recipes.
• 10 grams of protein. Like my protein bread, this recipe uses unique ingredients to keep you full and satisfied for hours. 
• Versatile. Use this bread exactly as you would regular bread and add your favorite toppings, or use it as sandwich bread. Plus, it toasts beautifully. 
• No cottage cheese flavor. Not everyone loves the flavor of cottage cheese, but lucky for you, this bread has zero cottage cheese flavor.

I love starting my morning with toast, and when I don’t have to worry about a sugar crash with regular bread, that’s even better. If you’re looking to add more protein to your mornings, try my protein coffee and protein oatmeal. 

Ingredients needed

If you enjoy baking bread at home, you probably have all the ingredients you’ll need. Here’s exactly what you’ll need to make this recipe:

• Warm water. To activate the yeast. Use lukewarm water. 
• Instant yeast. To give the bread its rise. Double-check the expiration date to make sure the yeast hasn’t expired. You can also use active dry yeast. 
• Sugar. When combined with water, the sugar will activate the yeast and create the bubbles to make the dough rise. You can also use honey, but make sure it’s fully dissolved in the water before adding the yeast.
• Cottage cheese. I prefer using full-fat cottage cheese for its richer flavor, but you can certainly use low-fat or nonfat cottage cheese. If your cottage cheese is large curd or clumpy (sorry, that’s the best way to describe it), you can blend it until it is smooth.
• Eggs. To add moisture and richness to the dough. For a low-fat version, use 2 egg whites for every egg.
• Oil. To add richness, grease the loaf pan and help the oats stick to the crust. 
• Salt. Enhances the flavor of the other ingredients. 
• Baking powder. To help the bread rise.
• Oat flour. This will give the dough more flavor and a chewier texture than just using regular flour.
• Flour. Regular all-purpose flour or bread flour is best. 
• Rolled oats. To cover the outside of the bread loaf. 

Find the printable recipe with measurements below.

How to make cottage cheese bread

Step 1- Activate the yeast. Put the yeast and 1 teaspoon of sugar in a bowl with warm water. Whisk together and set aside to proof. 

Step 2- Combine wet ingredients. In a large mixing bowl, combine the cottage cheese, eggs, and oil. 

Step 3- Add yeast. Once bubbles form in the yeast mixture, pour it into the cottage cheese mixture and combine. 

Step 4- Add dry ingredients and knead. To the bowl, add the rest of the sugar, salt, baking powder, and both flours. Begin kneading using the dough hook on a stand mixer. Knead until the dough forms into a sticky dough ball. 

Step 5- Rise. Cover the bowl with a clean kitchen towel and let it rise until doubled in size, about 1 hour. 

Step 6- Shape. Knead the dough with your hands on a lightly dusted surface and form into a log shape. Line a loaf pan with parchment paper and lightly grease with cooking spray. Place the dough inside of the pan and let it rest for 40 minutes on warm. 

Step 7- Prep the bread. Preheat the oven to 350F/180C. Brush the bread with oil and sprinkle it with oats. 

Step 8- Bake. Bake the bread for 35 minutes. Let it cool in the pan for another 20 minutes before removing and slicing.

Recipe tips and variations

• Avoid overmixing. I can not stress this enough! The more you mix the dough, the more gluten develops and the more air you lose, making for a flat and chewy bread loaf. Only mix until the ingredients are combined, and a dough ball has formed. 
• Use a standard bowl. No stand mixer? Don’t fret. I’ve tested this out using a mixing bowl and wooden spoon and it works just as well, it just needs more mixing (count it as an arm workout).
• Sift the dry ingredients. I’ll admit that sometimes I skip this step out of convenience, but I promise it makes for lighter, fluffier bread.
• Slice with a serrated knife. Using a sharp knife with a serrated blade will help break through the crust and avoid smashing the bread as you slice. 
• Make it gluten-free. Swap the all-purpose flour for equal parts gluten-free flour, but make sure there’s xanthan gum in the flour, or add ½ teaspoon to the flour mixture.
• Switch up the oats. Instead, use mixed seeds and coarse sea salt to coat the outside of the loaf. 

Storage instructions

To store: Leftover bread can be kept in an airtight container in the fridge for up to 1 week. 

To freeze: Place any leftover bread in a freezer-safe container and freeze for up to 6 months. Let the frozen bread thaw overnight at room temperature before toasting and enjoying.

Frequently asked questions

More homemade bread recipes to try

• Dairy-free bread– Crusty on the outside, fluffy on the inside, and totally vegan-friendly.
• Lebanese bread– A healthy and tasty alternative to traditional flatbread.
• Coconut flour bread– My family’s favorite gluten-free bread recipe!
• Raspberry bread– Sweetened quickbread bursting with fresh raspberries. 
• Pupusas– One of my favorite childhood bread- these are essentially stuffed tortillas.