Soft & Fluffy Cottage Cheese Yeast Bread (Sandwich Bread)
Get ready for the most incredible bread recipe EVER! This Soft & Fluffy Cottage Cheese Yeast Bread is not only high in protein and lower in carbs thanks to the addition of low fat cottage cheese, it’s also amazingly soft, fluffy and delicious. Plus it’s so easy to make - the recipe only requires bread flour, yeast, sugar, salt, water and low fat cottage cheese. I swear, you won’t want to go back to the regular white bread recipe after you try this one.one 9 x 4 x 4 inch pullman loaf (or one 9 x 5 inch loaf)
Ingredients
- 4 cups bread flour sifted and leveled, (480g)*
- 3 Tbsp sugar **
- 2 tsp instant yeast
- 1 tsp salt
- 16 oz low fat small curd cottage cheese , warm or room temperature ***
- ¼ cup plus 1-2 Tbsp water
Instructions
- Mix all the dry ingredients (bread flour, instant yeast, sugar, salt) in the bowl of the stand mixer.
- Add the cottage cheese and ¼ cup of water to the dry ingredients
- Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are combined. You can add 1-2 Tbsp of water if needed.
- Continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
- Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
- Cover and let rise until doubled, about 90-120 minutes***
- Punch down the dough, then remove from bowl. Place on a generously floured surface and divide into 4 equal sized pieces.
- Use a small rolling pin to flatten each piece into a 6 x 9 inch rectangles, and fold into thirds. Starting from the long side, roll the dough tightly into a tight cylinder (like a sushi roll or cinnamon roll). Pinch the ends to seal. Repeat with the other 3 pieces and place in a well-oiled bread pan. Here's a step by step guide to how I shape bread dough, here!
- Let the dough rise again for 60 minutes until puffy. Toward the end of the rise time, preheat the oven to 350F / 180C
- Optional: To add some color and shine to the bread as it bakes, gently brush the tops of the bread with 1 Tbsp of non-dairy milk mixed with 1 Tbsp of maple syrup. (Regular milk or egg wash also works).
- Bake the bread for 15 minutes, then cover / tent the bread with aluminum foil to prevent over-browning, and bake an additional 15 minutes, or until the interior of the bread reaches 190°F.
- Take the bread out of the oven, turn it out on a rack, and cool it slightly before slicing. Enjoy!
- 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.
Video
Notes
*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz
**I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars. For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly.
***For best results, set cottage cheese to room temperature or move to a microwave safe container and heat for 30 seconds to warm.
****It's best if the bowl is put in a warm place, for example, inside an oven that's been preheated for just a quick 10 seconds and spritzed with some water.
Nutrition
Calories: 130kcalCarbohydrates: 23gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 1mgSodium: 233mgPotassium: 62mgFiber: 1gSugar: 3gVitamin A: 11IUVitamin C: 0.004mgCalcium: 20mgIron: 0.3mgZinc: 0.4mg***Net Carbs: 22g
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