One of my favorite things in life is a high rising loaf of bread, so Cottage Cheese Bread makes me very happy! This is one of the highest rising and lightest textured loaves I’ve ever made. The recipe is not new. The original version is on Allrecipes.com where it is designed for a bread machine. Since I don’t have a bread machine, I converted it to a stand mixer recipe, made a few tiny adjustments and baked it in a loaf pan.
Here it is in a cast iron loaf pan, fresh out of the oven, after being brushed with honey and flaky sea salt. I was worried I wouldn’t be able to slice it since it rose so ridiculously high, but once cooled it sliced just fine. It was even easier to slice after being chilled, which is typical.
Here’s what the dough looked like before and after. Usually when my bread rises this high in the pan it doesn’t rise more in the oven. Not the case here. And it didn’t collapse, which I attribute to the cottage cheese (and its protein) providing some structure.
One of the old reviews described the texture as somewhat like angel food cake. I was a bit skeptical, but that person was right. The texture is a bit like angel food cake, but chewier and stable enough to hold sandwich fillings. It’s amazing for garlic toast!
More Recipes with Cottage Cheese
Cottage Cheese Sandwich Bread
- 1/2 cup warm water (110-115 degrees)
- 2 teaspoons instant yeast
- 4 teaspoons sugar
- 3 1/2 cups all-purpose flour, divided use (470 grams)
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup cottage cheese, not too cold (microwave for 10 sec)
- 1 large egg, room temperature** (60 grams)
- 2 tablespoons olive oil or use half oil and half butter (28 grams)
- Put the 1/2 cup (114 grams) of warm water in a stand mixer bowl and add the yeast to proof. Add a teaspoon of the sugar. When you start seeing bubbles, add remaining sugar, ONLY 3 cups (400 grams) of the flour, baking soda and salt and stir to mix. Stir in the cottage cheese, egg and oil (or oil/butter combo). Use the paddle attachment of a stand mixer to blend.
- Switch to the dough hook and begin kneading. It should be very sticky, so add another 1/4 cup of flour. Continue to knead and scrape sides of bowl. Continue adding flour by tablespoons and kneading until dough climbs up the hook and doesn't stick to the sides of the bowl. Dough will be a tiny bit sticky, but easy to handle with a little oil on your fingers. This is a very smooth but firm and not too airy or fluffy dough. It will rise, but it takes its time, so be patient.
- Put a little extra olive oil in a large bowl.
- Put the dough into the oily bowl and then turn so that the dough is coated with oil Cover and let rise until it doubles in size. This should take at least an hour and maybe up to an hour and a half.
- Punch down the dough and shape into a rectangle. Roll into a cylinder, pressing out air as you roll.
- Pinch down the ends and put in a greased 8 1/2 x 4 1/2 inch loaf pan or a 9×5 inch loaf pan. Note: If you use the 8 1/2 by 4 1/2 inch pan, it will rise VERY high and be a little more awkward to cut. I kind of like the drama in that, so I use that size anyway. A 9×5 inch is more practical.
- Cover loosely with some greased plastic wrap and let rise in a warm place until the dough domes about an inch (in the center) over the edge of the pan. This should take around 45 minutes.
- Preheat oven to 400 degrees F. Put the loaf in the 400 degree oven, then close door and turn the heat down to 375F. Bake for 35 minutes. Remove from oven and brush hot loaf with honey and sprinkle top with a little sea salt.
- Let cool in pan for about 20 minutes, then remove from pan and let cool completely.