Soft & Fluffy Cottage Cheese Bread
This homemade bakery-style sandwich loaf uses Smooth Low-Fat Cottage Cheese directly in the dough to deliver ~8.5g of complete protein per slice with virtually no heavy fat. Soft, pillowy, and easy on a slower-emptying stomach without the dense texture of store-bought keto breads.
Equipment
- Stand mixer, optional, see notes
Ingredients
- 480 g bread flour, sifted and leveled
- 36 g sugar
- 6 g instant yeast
- 6 g salt
- 453 g smooth low-fat cottage cheese, warm or room temperature
Optional Golden Shine Glaze
- 1 tbsp milk (or non-dairy milk) mixed with 1 Tbsp maple syrup or honey, brushing this on before baking gives a glossy, golden-brown crust
Instructions
- Whisk the Dry Base: In the bowl of your stand mixer fitted with the dough hook, add the 480g bread flour, 36g sugar, 6g instant yeast, and 6g salt. Stir briefly with a whisk to distribute evenly.
- Add Dairy & Initial Mix: Pour in the 453g room-temperature cottage cheese and ¼ cup of lukewarm water. Start the mixer on a low speed (speed 2) for about 1 minute until a shaggy dough begins to form. If the dough looks dry and flour remains at the bottom, drizzle in 1 to 2 extra tablespoons of water.
- Knead to Gluten Development: Increase speed slightly and knead for 8 to 10 minutes. The dough will transform from sticky clumps into a silky, supple, elastic ball that completely clears the sides of the mixer bowl.
- First Rise (90 - 120 Mins): Transfer the smooth dough ball to a lightly oiled bowl. Cover with a damp tea towel or cling wrap and leave it in a warm, draught-free spot for 90 to 120 minutes, or until it has cleanly doubled in volume.
- Divide & Shape the Bakery Rolls: Punch the dough down gently to release large gas bubbles and turn it out onto a generously floured work surface. Divide into 4 equal pieces (approx. 240geach).
- Second Proof in Pan (60 Mins): Place the 4 rolled dough logs side-by-side inside a standard, well-greased 23x13cm (9x5 inch) loaf tin. Cover loosely and let them rise for 60 minutes until puffy and crested just above the rim. Toward the end of the rise, preheat your oven to 180°C.
- Glaze & Bake: Gently brush the top of the puffed dough with your milk and syrup wash (or egg wash). Bake at 180°C for 15minutes. Quickly open the oven, tent a sheet of aluminium foil loosely over the loaf to prevent over-browning, and bake for an additional 15 minutes (or until the internal bread temperature reaches 90°C).
- Cool & Slice: Turn the bread out immediately onto a wire rack. Allow it to cool for at least 30 - 45 minutes before slicing - cutting warm bread squashes the delicate crumb structure!
Roll & Fold: Using a rolling pin, flatten each piece into a 15 x 22cm rectangle. Fold the long edges inward into thirds (like folding a business letter).
Cylinder Roll: Starting from the short end, roll the dough tightly into a smooth cylinder (like a cinnamon roll). Pinch the seam and ends tightly to seal. Repeat with the remaining 3 pieces.
Note: You can store this bread loaf, well wrapped, at room temperature for up to 3-4 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Notes
Macro breakdown per slice:
- 🔥 Calories: ~160 kcal
- 🍗 Protein: ~8.5g
- 🌾 Carbohydrates: ~28g
- 🥑 Fat: ~1.8g
- 🪙 Estimated cost per slice: ~R2.50**
