Bread Using Cottage Cheese

Sliced bread using cottage cheese on a marble bench with a soft fluffy crumb and golden crust .

Emily Hart

This easy bread using cottage cheese is a soft, lightly savoury no-yeast loaf made with cottage cheese and self-raising flour. It comes together without kneading and bakes into a tender homemade bread that works for toast, sandwiches, or simple snacks.

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Prep Time 10

Cook Time 45

Cooling Time 20

Total Time 55

Servings: 10 slices

Course: Bread, Breakfast, Snack

Cuisine: Australian

Calories: 158

Ingredients Equipment Method Notes

Ingredients

500 g full-fat cottage cheese
240 g self-raising flour, plus extra for dusting
2 tsp baking powder
½ tsp fine sea salt
1 tsp honey, optional
2 tbsp mixed seeds, optional, for topping
1 tbsp olive oil, optional, for brushing

Equipment

standard 22 x 12cm loaf tin
large mixing bowl
Wooden spoon or spatula
wire rack
Sharp knife optional for scoring the top

Method

Set your oven to 180°C (350°F, Gas Mark 4). Grease a standard 22 x 12cm loaf tin with a little butter or oil and dust lightly with flour.
Add the cottage cheese to a large mixing bowl. Tip in the self-raising flour, baking powder, and salt, then stir with a wooden spoon or spatula until a shaggy dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface. Give it a gentle fold two or three times, then shape it into a rough log. Drop it into the prepared loaf tin.
Brush the top with olive oil if using, scatter over mixed seeds if desired, and bake for 40–45 minutes until the top is deep golden brown. Tap the bottom of the loaf; it should sound hollow when done.
Set the loaf on a wire rack for at least 20 minutes before slicing so the crumb can set properly.

Notes

Use full-fat cottage cheese for the softest crumb. Do not overmix the dough; stop once no large dry patches remain. Let the loaf cool for at least 20 minutes before slicing. Store at room temperature for 2–3 days or freeze sliced for up to 6 weeks.