Description
A savory cottage cheese quick bread with a bagel-inspired seasoning and fresh garlic finish. Suggested adaptation; not kitchen-tested here.
Prep: 15 minutes | Rest: 5–10 minutes | Bake: 20–28 minutes for rounds or 30–45 minutes for a shallow loaf
Yield: 6 rounds or 1 small loaf divided into 6 portions
Ingredients
Scale
- 1 cup thick low-fat cottage cheese
- 1 cup all-purpose flour, plus a little for handling
- ½ cup whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon fine table salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian herbs
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1 large egg
- 1 tablespoon olive oil
Finish
- 1 tablespoon olive oil or butter
- 1 small garlic clove, minced
- 1 teaspoon chopped parsley
- ½ teaspoon oregano
- Optional: 1 tablespoon sesame seeds or everything seasoning for the surface
Instructions
- Heat the oven to 375°F. Line a baking sheet with parchment.
- Blend cottage cheese with the egg until smooth, then mix in the oil.
- Combine flours, baking powder, salt, and dry seasonings. Add the blended mixture and stir until combined.
- Rest 5–10 minutes. Use minimal extra flour only if necessary.
- Shape six shallow rounds about ¾ inch thick, or a shallow round loaf about 6 inches across and no more than about 1½ inches thick.
- Add optional seeds. Bake rounds about 20–28 minutes or the loaf about 30–45 minutes, until golden and set in the center. Tent if needed.
- Warm finishing oil or butter with garlic over low heat just until fragrant. Remove from heat and add parsley and oregano.
- Brush onto baked bread. Cool rounds 20–30 minutes or the loaf 45–60 minutes before cutting, adjusting until the center is no longer hot.
Storage: Refrigerate within 2 hours of baking; keep covered for up to 4 days. Freeze for up to 2 months for best quality.
Estimated nutrition: Approximately 210–240 calories and 9–11 grams protein per one-sixth batch before optional additions. Not a low-carb bread.