Ingredients
Here’s a breakdown of what goes into this simple, protein-packed bread and why each ingredient matters.
- 1½ cups cottage cheese — Forms the moist, protein-rich base of the bread.
- 3 large eggs — Provide structure and help bind the batter together, adding even more protein to the finished loaf.
- 1½ cups self-rising flour — Provides both the flour and leavening needed for this simple recipe, eliminating the need for yeast or additional rising agents.
Instructions
This recipe comes together in just a handful of simple steps. Here’s exactly how to make it.
Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving a little overhang for easy removal.
Add the cottage cheese and eggs to a high-speed blender. Blend for 30–60 seconds, or until smooth and creamy.
Transfer the blended mixture to a mixing bowl. Add the self-rising flour and gently stir until a thick, evenly combined batter forms. Avoid overmixing.
The batter should be thick and soft. If your cottage cheese is unusually dry and the mixture seems too stiff, add 1–2 tablespoons of milk to loosen it slightly.
Spoon the batter into the prepared pan and smooth the top with a spatula.
Bake for 35–45 minutes, or until the top is lightly golden, the center feels firm, and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack. Allow it to cool completely before slicing.
Use a serrated knife to slice the cooled bread. Toast it lightly for crisp edges and a warm, tender center.