This recipe is so easy, it almost feels like a cheat code. Two ingredients, one bowl, and boom—you’ve got bread that’s soft, chewy, and surprisingly satisfying. You don’t need yeast, flour, or any fancy gadgets. It’s one of those recipes that just works, and you’ll want to make it again and again.
Why I Love This Recipe
Blending the cottage cheese changed the game for me. It made the texture smoother, the taste more balanced, and the final loaf more polished. I love how it still keeps that high-protein, low-effort vibe, but feels extra special with this one small step.
- One extra step, way better texture
- Still only two ingredients
- No yeast or rise time
- Perfect for toast or sandwiches
What You’ll Need
- 1 cup full-fat cottage cheese (blended until smooth)
- 1 cup self-rising flour (or make your own with flour, baking powder, and salt)
Servings and Time
Servings: 4 slices
Total Time: 30 minutes (5 min prep, 25 min bake)
Recipe + Instructions
Step 1: Blend the Cottage Cheese
Add 1 cup of full-fat cottage cheese to a blender or food processor. Blend until completely smooth and creamy—no lumps should remain.
Step 2: Mix the Dough
Pour the blended cottage cheese into a mixing bowl. Add 1 cup of self-rising flour. Stir gently with a silicone spatula until a thick dough forms. It will be sticky and soft.
Step 3: Shape the Dough
Flour your hands lightly and form the dough into a rough round loaf. Place it on a parchment-lined baking sheet.
Step 4: Bake
Bake the loaf at 375°F (190°C) for 25 minutes, or until the top is golden and a toothpick comes out clean.
Step 5: Cool and Slice
Let the loaf cool on the tray for 10–15 minutes. Then use a serrated knife to slice and serve.
Pro Tips
- Use full-fat cottage cheese for best flavor and softness
- Blend the cheese until 100% smooth for a perfect crumb
- Don’t overmix the dough—just stir until combined
- Add parchment paper so the loaf doesn’t stick
- Let it cool before slicing to keep it from crumbling
Tools Required
- Blender or food processor
- Mixing bowl
- Silicone spatula
- Parchment paper
- Baking tray
- Oven
- Serrated knife
Substitutions and Variations
- Flour: Use 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt
- Cottage Cheese: You can try ricotta or dairy-free soft cheese alternatives
- Flavor Add-ins: Mix in garlic powder, herbs, or shredded cheese
- Shape Options: Make mini rolls or divide into muffin tins
Make-Ahead Tips
Blend the cottage cheese a day ahead and store in the fridge. You can also shape the dough and refrigerate it for a few hours before baking.
Macros (Per Slice – makes 4 slices)
- Calories: 160
- Protein: 10g
- Carbs: 16g
- Fat: 6g
- Fiber: 1g
- Sugar: 1g
Why This Recipe Works (Quick Science)
Blending cottage cheese breaks down the curds into a smooth, creamy base. This acts as both the moisture and fat in the bread. Combined with the rising agents in the flour, it creates a soft, structured dough without the need for oil or eggs.
Common Mistakes
- Not blending fully: Lumpy cheese leads to uneven texture
- Overmixing the dough: Makes the loaf dense
- Slicing too hot: It’ll fall apart—wait 10–15 minutes
- Skipping parchment paper: Can cause sticking
What to Serve With
- Softened butter or jam
- Scrambled eggs or omelets
- Soup or chili
- Avocado and tomato slices
- Hummus or herbed cream cheese
FAQ
Can I use low-fat cottage cheese?
Yes, but full-fat gives a better texture and flavor.
Can I use almond flour?
Not for this recipe—it needs the gluten in flour to hold together.
Can I freeze it?
Yes! Slice and freeze in a bag. Toast or microwave to reheat.
Leftovers and Storage
Store cooled slices in an airtight container in the fridge for up to 4 days. Reheat in a toaster or oven. Freeze for up to 2 months.
Final Thoughts
Blending the cottage cheese makes this simple bread feel like something fancy. It’s still quick, still easy, and still only two ingredients—but it looks and tastes better than ever. Try it once and you’ll want it in your weekly rotation. Let me know how yours turns out!