Cottage Cheese Bread

Ingredients

• 1.5 tsp Active dry yeast
• 0.333 cup Lukewarm water
• 1 cup Egg whites (About 7 to 8 egg whites)
• 1 cup Cottage cheese
• 4.667 cups Bread flour (Plus more for dusting)
• 1 tbsp Diamond Crystal kosher salt

Steps

1. 1

   In a large mixing bowl, combine the active dry yeast and lukewarm water. Set the mixture aside for a few minutes to hydrate the yeast.

2. 2

   Place the egg whites and cottage cheese in a blender or food processor. Blend until completely smooth.

3. 3

   Add the blended egg-white and cottage-cheese mixture to the hydrated yeast. Whisk until evenly combined.

4. 4

   Whisk the flour in its container with a dry whisk to remove lumps and aerate it. Measure the flour, then add it and the kosher salt to the wet mixture.

5. 5

   Using a Dutch whisk or fork, mix until the ingredients come together into a shaggy, sticky dough.

6. 6

   Dust a work surface with flour and transfer the dough onto it. Knead for 5 to 6 minutes, until the dough begins to look smooth. Alternatively, knead it in a stand mixer until smooth.

7. 7

   If the dough sticks to your hands, dust your hands with flour or lightly oil them. Use a bench scraper to lift the sticky dough from the work surface as needed while kneading.

8. 8

   Shape the dough into a ball and return it to the mixing bowl. Cover the bowl and place it in a warm spot to proof for about 1 hour, until the dough is almost doubled in size.

9. 9

   Line a 10 x 4-inch (26 x 10 cm) loaf pan with parchment paper if needed. Do not use a smaller standard 9 x 5-inch pan, because the dough may ooze over the sides. A larger 10 x 5-inch pan may be used instead; alternatively, divide the dough in half for two smaller loaves or bake it on a baking sheet for a shorter loaf.

10. 10

    After the first proof, punch down the dough to deflate it. Roll it into a log and pinch the ends together to seal or “stitch” them.

11. 11

    Place the shaped dough in the prepared loaf pan. Cover and proof for 20 to 25 minutes, until visibly risen and puffy.

12. 12

    While the dough undergoes its second proof, preheat the oven to 400°F (200°C).

13. 13

    Once the dough has finished proofing, use a sharp knife or razor blade to make one slit lengthwise down the center of the loaf.

14. 14

    Bake at 400°F (200°C) for 40 to 45 minutes. The top will brown quickly; as soon as the crust becomes brown and firm, cover the loaf loosely with aluminum foil to prevent it from burning.

15. 15

    Check for doneness by gently tapping the crust. The loaf is ready when it sounds hollow. Remove it from the oven and cool completely before slicing.

16. 16

    Serve the cooled bread fresh, or slice it and store the slices in a zip-top bag in the freezer. Toast the slices directly from frozen before serving.

Notes

The bread stays soft and moist for several days at room temperature when stored in a zip-top bag. The author recommends slicing and freezing it, then toasting slices as needed. It also makes excellent French toast. A 10 x 4-inch loaf pan is important for a single tall loaf; use a larger pan or divide the dough if necessary.

Nutrition per serving

• bread
• sandwich bread
• high-protein
• baked
• vegetarian
• freezer-friendly
• French-toast-friendly
• breakfast