Cottage Cheese Bread

This Cottage Cheese Bread is a protein-rich rustic loaf with a golden-brown crust and a springy crumb enhanced with garlic and thyme.

Course bread/other

Cuisine American

Keyword cottage cheese bread recipe, cottage cheese bread recipes, how do you make cottage cheese bread, how to make bread with cottage cheese, how to make cottage cheese bread, recipe for cottage cheese bread

Prep Time 20

Cook Time 35

Rise Time 1 45

Total Time 2 40

Servings servings

Calories 209kcal

Author Beth Pierce

Ingredients

1 cup cottage cheese
½ cup water warmed to 110 degrees F
1 ½ teaspoons active dry yeast
2 tablespoons granulated sugar
¼ cup unsalted butter melted and cooled to room temperature
1 teaspoon salt
3 cups bread flour
3 cloves garlic minced
1 tablespoon chopped fresh thyme
1 teaspoon dried marjoram

Instructions

Using an immersion blender or a food processor, blend the cottage cheese.
Gently whisk the warm water, yeast, and 1 tablespoon of sugar in a bowl. Cover the measuring cup or bowl with plastic wrap and let it sit for 7-10 minutes to bloom the yeast.
In a stand mixer with the dough hook, combine the yeast mixture, blended cottage cheese, butter, salt, flour, garlic, thyme, marjoram, and the remaining sugar. Start on low speed (1) to incorporate the flour, then increase to speed 2 and knead for 7-8 minutes or until the dough pulls away from the sides, has a smooth surface, and is tacky but not sticky.
Place the dough in a large oiled bowl and cover with plastic wrap. Let it sit until it has doubled in size.
Punch it down, then cover and let the dough rise again until it doubles in size. Meanwhile, place a 3.5-quart (or larger) Dutch oven with a lid in the oven and preheat it to 425°F.
Turn the dough onto a large piece of parchment paper. Sprinkle lightly with chopped fresh herbs.
Carefully place the bread in the preheated Dutch oven. Everything will be very hot, including the lid and the handle. Bake covered for 25 minutes. Reduce the oven temperature to 375°F, remove the lid, and bake for another 10 minutes. The bread is done when an instant-read thermometer inserted in the center of the loaf registers 195°F-200°F. Cool on a wire rack for a couple of hours before slicing.

Notes

Store the bread in an airtight or zipper bag at room temperature for up to 4 days or freeze the bread in a freezer bag for up to 2 months.

Nutrition