Description
If you want a protein-packed bread alternative that actually cuts into clean slices, this version does the job. By adding a modest amount of flour and proper leavening, you get structure, lift, and a tender crumb—without the heaviness of traditional bread.
Ingredients
Scale
Base Ingredients
- 1 cup full-fat cottage cheese, blended until silky smooth
- 3 large eggs
- ½ cup oat flour (swap with almond flour for a lower-carb option)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil or melted butter
Optional Flavor Boosters
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon finely chopped fresh chives
Instructions
- Prepare the Oven and Pan
- Set your oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving extra on the sides for easy removal later.
- Blend the Wet Base
- Place the cottage cheese in a blender or food processor and process until completely smooth. Add the eggs and olive oil (or melted butter), then blend again until the mixture looks creamy and uniform.
- Incorporate the Dry Ingredients
- Add the oat flour, baking powder, salt, and any optional seasonings. Pulse or mix briefly—just enough to combine.
- Do not overmix.
- The batter should be thick yet still easy to pour.
- Bake
- Transfer the batter into the lined loaf pan and smooth the surface.
- Bake for 40 to 50 minutes, until:
- The top turns golden
- The center feels set and firm
- A toothpick inserted in the middle comes out clean
- If the top browns too fast, loosely tent the loaf with foil after about 30 minutes.
- Cool Before Slicing
- Let the bread rest in the pan for about 10 minutes. Then lift it out using the parchment and place it on a wire rack to cool completely.
- Avoid slicing while warm, as this can cause the loaf to crumble.
Notes
- For better control over saltiness, use low-sodium cottage cheese if available.
- Always blend the cottage cheese thoroughly to prevent a lumpy texture.
- Customize the flavor with spices like onion powder, dried herbs, or a dash of paprika.
- You can replace whole eggs with egg whites (roughly two whites per whole egg), adjusting as needed for consistency.
- Ricotta may be substituted for cottage cheese, though expect a slightly denser loaf.
- Category: Breakfast
Nutrition
- Calories: 120 kcal
- Fat: 6 g
- Carbohydrates: 4 g
- Protein: 15 g