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high protein cottage cheese bread
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Cottage Cheese Bread

Looking for a soft sandwich bread that is great toasted and has an extra kick or protein to keep you full longer?  Look now further...this is your loaf!!

Ingredients

  • 1/2 cup warm 100 degrees water
  • 2 1/2 tsp active dry yeast
  • 1 tbsp granulated sugar, divided
  • 3 cups all purpose flour (you can sub in gluten free flour that is made for bread baking *
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup cottage cheese
  • 1 large egg an extra egg for washing the bread
  • 2 tbsp olive oil
  • 2 tbsp hemp seeds for sprinkling
  • extra oil or egg (to use as brush for the top of loaf)

Instructions

  • In a one cup measure, add ½ cup of warm water (roughly 100 degrees) and add inthe yeast; add a 1/3 (about a tsp) of the sugar. In a few minutes (or when you start seeing bubbles, add the remaining sugar)
  • In a large bowl, add flour, salt and baking soda and mix well.
  • Add the yeast mixture to a mixing bowl (with a paddle attachment) and add in the egg, cottage cheese and oil and mix it into the wet mixture.
  • Begin to add in the flour and mix until the dough is incorporated into a ball; knead the ball for a few minutes and then change to a dough hook if you have one. Mix for another 5 minutes and then put back into an oil-coated bowl, cover with a towel or plastic wrap and place in a dark, draft-free place until doubled in size (about 1-2 hours)
  • Once it has doubled, punch the dough down and divide in two, form into loaves; place into loaf pans, brush with additional beaten egg or oil (if using) and sprinkle with hemp seeds; cover again and place back in a dark place for an additional 45 minutes until proofed again.
  • Preheat oven to 375 degrees. Once they have risen again, uncover and place into the hot oven for about 20 minutes or until golden brown. Remove from oven and let cool before slicing.
  • Serve immediately or store in an airtight container for up to a week or freeze for 3 months