Cottage Cheese Bread

We weren’t setting out to make the go-to sandwich bread for our house, but… this Cottage Cheese Bread kind of became it. It’s soft, fluffy, and totally adaptable — the kind of loaf you bake once, then find yourself making every week.

It’s not fancy or complicated. You’re just blending up some whipped cottage cheese, mixing it into a quick batter with basic pantry staples, and baking it into a golden, tender loaf that happens to be high in protein and actually good.

If you’ve ever struggled to find a bread that hits the homemade comfort vibe and checks some nutritional boxes, this might be your new go-to. And no — it doesn’t taste like cottage cheese.

Why Cottage Cheese Bread?

Because we wanted something that felt homemade but still functional. Something that didn’t taste overly “healthy,” but quietly packed a protein punch. And most importantly: something we could slice up and use for sandwiches, toast, dips, and everything in between.

The whipped cottage cheese gives it this smooth, rich texture without the heaviness of butter or the tang of sour cream. It’s subtle — you wouldn’t know it’s in there unless someone told you. But it makes the crumb tender and light, while still holding together beautifully.

We’ve made cottage cheese bread to eat with soup, to dip in runny eggs, to build sandwiches, and — our favorite — as the base for meta cottage cheese toast (cottage cheese on cottage cheese, anyone?).

What You’ll Need

This is a simple, one-bowl situation. No yeast, no kneading, and no special skills required.

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• 1 cup whipped cottage cheese (we blend full-fat cottage cheese in a food processor until smooth)
• 2 eggs
• ¼ cup milk (any kind works — we usually use whole)
• ¼ cup olive oil
• 1 tablespoon honey

That’s it. All stuff you probably already have around.

Let’s Talk Texture (and How We Got It Right)

We tested this one more times than we care to admit — because the texture needed to be just right. We weren’t looking for something super dense, or dry, or overly cakey. We wanted something tender and sliceable, with a soft crumb and a golden top.

The whipped cottage cheese adds moisture and richness. The olive oil keeps things supple, and a touch of honey balances everything out. The result is a loaf that feels homemade and cozy, but still holds its own when you toast it or stack it up with sandwich fillings.

You don’t have to sift the flour, but it does help make things lighter. And don’t skip that 5-minute cool in the pan — it finishes setting the crumb so you don’t end up with a gummy center.

How to Make Cottage Cheese Bread

Preheat your oven to 350ºF and grease a standard loaf pan.

1. Whisk the wet ingredients.
In a large bowl, whisk together the whipped cottage cheese, eggs, milk, olive oil, and honey until smooth.

2. Stir in the dry.
In a separate bowl, mix the flour, baking powder, baking soda, and salt. Add that to the wet mixture and stir until just combined. Don’t overmix — thick and scoopable is what you want.

3. Pour and bake.
Scrape the batter into your loaf pan, smooth the top, and bake for about 25 minutes — or until golden and a toothpick comes out clean.

4. Cool and slice.
Let it cool in the pan for 5 minutes, then transfer to a wire rack. It slices best once it’s cooled completely… but we totally get sneaking that warm end piece.

How We Use It

This one’s on repeat for us because it’s actually useful. We’ve sliced it for sandwiches, toasted it with jam, dipped it in soup — it just works for the kind of meals we’re making right now. High protein, no fuss, easy to make again and again.

🥪 Sandwiches – We use this for lunch all the time. It’s perfect for cottage cheese chicken salad, avocado and turkey, or even a pressed panini if you’re fancy.

🍞 Toast – Level up your breakfast game. Toast it, then top with almond butter and banana, or go full meta with a swipe of whipped cottage cheese and a drizzle of hot honey.

🍳 Savory pairings – Dip into soup, serve with scrambled eggs, or toast a slice to go with your favorite cottage cheese bowl.

Common Questions

How long does it keep?
Stored in an airtight container, it’s good for 3–4 days on the counter. You can also refrigerate it if your kitchen runs warm — just toast to reheat.

Can I freeze it?
Yes! Let it cool completely, then slice and freeze with parchment between slices. Toast straight from frozen.

Can I make it gluten-free?
A 1:1 gluten-free flour blend should work. You may need to add a splash more milk if the batter feels too dry.

What cottage cheese should I use?
We like full-fat cottage cheese for the best texture, whipped until totally smooth. This keeps the crumb from turning out grainy or lumpy.

Other Recipes That Pair Well

If you’re already here for the cottage cheese magic, here are some other recipes that make sense with this loaf:

• Cottage Cheese Potato Soup – The ultimate cozy dipper.
• Cottage Cheese Chicken Salad – High-protein, creamy, and lunch-friendly.
• Cottage Cheese Marry Me Chicken – A little pasta night? Sprinkle some garlic powder on top and call it a date!

A New Favorite for Everyday Meals

We didn’t plan on making this cottage cheese bread the time, but now it’s just part of the routine. It fits into just about every meal, keeps well, and squeezes in some extra protein.

No weird texture. No intense cottage cheese flavor. Just soft, sliceable, good bread that happens to be made with cottage cheese.

If you try it, let us know how you serve it — especially if you go full meta and make cottage cheese toast with cottage cheese bread. We’re absolutely here for it. 🤍

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