Prep time: 15 minutes
Rise/Rest time: 1 hour 15 minutes
Bake time: 35–40 minutes
Servings: 12 slices
Ingredients
- 1 cup (240g) low-fat or whole milk cottage cheese (blended until smooth)
- ¾ cup (180ml) warm water (around 105°F–110°F)
- 1 packet (7g or 2¼ tsp) active dry yeast or instant yeast
- 1 tbsp honey or pure maple syrup
- 2 large eggs (room temperature)
- 3½ cups (420g) bread flour (or all-purpose flour), plus extra for dusting
- ½ cup (60g) unflavored whey/casein blend protein powder (or vital wheat gluten for maximum rise)
- 1½ tsp fine salt
- 1 tbsp melted butter (for brushing the top)
Instructions
- Prepare the Cottage Cheese BaseAdd the cottage cheese to a blender or food processor and blend on high until completely smooth with no visible curds. Set aside.
- Activate the YeastIn a large mixing bowl (or the bowl of a stand mixer), combine warm water, honey, and yeast. Whisk gently and let sit for 5–7 minutes until frothy. (If using instant yeast, you can skip the wait time).
- Mix the Wet & Dry IngredientsAdd the blended cottage cheese and eggs to the yeast mixture. Whisk well to combine. Gradually add the flour, protein powder, and salt.
- Knead the Dough
- Stand Mixer: Knead using a dough hook on medium-low speed for 6–8 minutes until smooth and elastic.
- By Hand: Turn out onto a lightly floured surface and knead vigorously for 8–10 minutes. If the dough feels too sticky, add flour 1 tablespoon at a time.
- First RiseForm the dough into a smooth ball, place it in a lightly oiled bowl, and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 45–60 minutes, or until doubled in size.
- Shape the LoafGrease a standard 9×5-inch loaf pan. Punch down the dough and transfer it to a lightly floured work surface. Roll or press it into an 8×15-inch rectangle, then roll it up tightly into a log, pinching the seams closed. Place seam-side down into the loaf pan.
- Second Rise & PreheatCover the pan loosely with a towel and let rise for another 30–40 minutes until the dough crowns about 1 inch above the rim of the pan. Preheat your oven to 350°F (175°C).
- BakeBake for 35–40 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom (internal temperature should reach 190°F–200°F). If the top browns too quickly, tent it loosely with aluminum foil at the 20-minute mark.
- Cool & SliceBrush the hot loaf with melted butter for a soft, shiny crust. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Estimated Macros per Slice (1/12th of loaf)
- Calories: ~165 kcal
- Protein: 11g – 13g
- Carbs: 24g
- Fat: 2.5g