Savory Cottage Cheese Bread Recipe

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Easy, delicious yeast bread that requires no kneading.

Serve with comfort food dishes, or Italian food.

I like to toast it for breakfast and spread it with butter and jam, or flavored cream cheese.

Sometimes I bake the dough in 4 mini bread pans, so each person can have his/her own loaf.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.23 view details
  • 1 package dry yeast, or 1 scant tablespoon
  • 1/4 cup warm water (105-115 degrees)
  • pinch sugar
  • 2 tbs. butter, room temp
  • 1 tsp. salt
  • 1 tsp. oregano, or 2 tsp. fresh
  • 1/8 tsp. dry thyme
  • 1/8 tsp. dillweed
  • 1 tsp. onion powder
  • 1 cup small curd 4% cottage cheese
  • 2 tbs. sugar
  • 1/4 tsp. baking powder
  • 1 beaten egg
  • 2- 2 1/2 cups flour (part whole wheat is fine)
  • optional additions: garlic powder, chopped scallions, parsley
  • topping:
  • coarse sea salt
  • coarse ground pepper


  1. In a small plastic bowl add a pinch of sugar, the water (105-115 degrees) and the yeast, stir to combine.
  2. Let yeast proof 8-10 minutes.
  3. If it doesn't bubble up, water was too hot, or not hot enough. Start over.
  4. If it's good to go, add all other ingredients, except flour.
  5. Add 2 cups of flour, stir.
  6. You want a somewhat firm dough, and not wet, or tacky.
  7. Add small amounts of flour until dough is firmed up. Form a ball.
  8. Cover and let rise one hour or until doubled in size.
  9. Punch down.
  10. Butter a 2 quart round casserole dish, or 4 mini aluminum bread baking pans.
  11. Place dough in it/them, cover, and let rise 30 minutes.
  12. Heat oven to 350 F.
  13. Bake for 25 minutes and begin checking for doneness. Bread will rise and turn golden brown on top.
  14. Casserole- When done, cool a bit, gently work around the edges with a knife to loosen bread, turn out, brush with butter, and sprinkle top lightly with coarse salt and pepper.
  15. Cut in 8 pieces, or or wrap whole in brown paper to keep it moist.
  16. Loaf - brush with butter, salt, pepper. Cut and serve and wrap leftover bread in paper bags.
  17. Best served warm.
  18. To store this bread a day or so, place it in a paper bag, when completely cooled. Remove and re-heat uncovered in a 300 F oven for 10 minutes. Do not microwave. It only dries out any bread.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 88g
Recipe makes 8 servings
Calories 197  
Calories from Fat 44 22%
Total Fat 4.97g 6%
Saturated Fat 2.22g 9%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 362mg 15%
Potassium 106mg 3%
Total Carbs 31.39g 8%
Dietary Fiber 1.3g 4%
Sugars 3.75g 3%
Protein 6.77g 11%
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  • Salad Foodie
    July 11, 2012
    I collect recipes with cottage cheese, as I sometimes have some to use up and need a variety of recipe ideas ~ use it or lose it, as they say. This one looks great, and will be one I try out next time.
    • Bobby Lovera
      July 10, 2012
      That looks delicious!
      I can't wait to try it!
      Thanks for sharing!
      2 replies
      • myra byanka
        July 10, 2012
        Hey Bobby,

        It is a tasty little bread that is best the first day.

        After that, I use it to make toast.


        • myra byanka
          July 11, 2012
          Love cottage cheese. I use it in lasagna and my favorite noodle bake.



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