This 2-Ingredient Cottage Cheese Bread Is Surprisingly Good

As a Registered Dietitian, I’m constantly on the lookout for recipes that are not only nutritious but also incredibly simple. This cheesy cottage cheese bread hits all the right notes.

It’s a game-changer for anyone looking to easily boost their protein intake without spending hours in the kitchen. By combining cottage cheese and self-rising flour, you get a wonderfully soft, biscuit-like bread that’s versatile and satisfying.

Forget thinking of cottage cheese as just a simple snack; here, it transforms into the foundation of a delicious, savory bake that your whole family will ask for again.

What Makes This Cottage Cheese Bread So Special?

At first glance, it’s the simplicity that draws you in: just two ingredients creating fresh, homemade bread. But the magic is in the result.

The cottage cheese melts away during baking, leaving behind a wonderfully moist and tender crumb with a texture that’s a delightful cross between a dense focaccia and a soft biscuit. The flavor is savory and tangy, providing a perfect base for the sharp, salty punch of cheddar cheese on top.

Beyond the great taste and texture, its main advantage is the nutritional profile. As a dietitian, I value how it effortlessly adds a substantial amount of protein to your plate, making any meal more satisfying and balanced.

The Nutritional Powerhouse in Your Dough

Cottage cheese isn’t just a simple dairy product; it’s a nutritional powerhouse, especially when it comes to protein. A single cup of 4% milkfat cottage cheese contains around 25 grams of high-quality protein, according to the USDA FoodData Central.

Much of this is casein protein, which is known for its slow digestion rate. This slow release of amino acids helps you feel full and satisfied for a longer period.

According to research from Harvard Health, adequate protein intake is crucial for muscle repair, immune function, and maintaining a healthy metabolism. By incorporating cottage cheese into this bread, you’re not just adding moisture and flavor; you’re fundamentally making it a more satiating and functional food.

Which Cottage Cheese and Flour Work Best?

While this recipe is forgiving, your choice of ingredients can make a difference. For the cottage cheese, I strongly recommend using full-fat (around 4% milkfat) with small curds.

The higher fat content is key to a richer flavor and a more tender, moist bread. As culinary experts at America’s Test Kitchen note, fat plays a crucial role in baked goods by coating flour proteins, which inhibits gluten development and results in a softer texture.

Low-fat or fat-free versions will work in a pinch, but the final bread may be slightly drier and less flavorful. For the flour, self-rising is essential for convenience.

It’s a pre-mixed blend of all-purpose flour, baking powder, and salt. If you only have all-purpose flour, you can make your own self-rising version by whisking 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt.

A Simple Guide to Making the Bread

This process is about as straightforward as it gets.

1. Preheat & Prep: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This is a must for preventing sticking!
2. Mix the Dough: In a medium bowl, combine 1 cup of self-rising flour and 1 cup of full-fat cottage cheese. Stir with a spatula or wooden spoon until a shaggy dough forms. It will look a bit messy, and that’s okay.
3. Knead Lightly: Lightly flour your hands and turn the dough onto a clean surface. Knead it just a few times—maybe 5 to 6 turns—until it comes together into a smooth ball. Be careful not to overwork it, as that can make the bread tough.
4. Shape & Top: Place the dough ball on your prepared baking sheet and use your hands or a floured rolling pin to press it into a rectangle or oval shape, about ½-inch thick.
5. Add Cheese & Bake: Sprinkle ½ cup of shredded cheddar cheese evenly over the top. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool for a few minutes before slicing and serving warm.

Do I Really Not Need to Blend the Cottage Cheese?

It might seem strange to add lumpy cottage cheese directly into flour, but trust the process! There is no need to blend the cottage cheese first.

As the bread bakes, the heat causes the cheese curds to melt and release their moisture, essentially integrating themselves into the dough. They create tiny pockets of steam and fat that contribute to the bread’s soft, tender texture.

You won’t find any lumps in the finished product. Instead, you’ll be left with a uniform, biscuit-like crumb that’s rich with a subtle, tangy flavor you wouldn’t get otherwise.

Easy Ways to Customize Your Bread

This recipe is a fantastic blank canvas for your creativity. You can easily adapt it to be savory or even sweet.

Savory Variations

• Garlic and Herb: Add 1 teaspoon of garlic powder, 1 teaspoon of dried Italian seasoning, and 2 tablespoons of chopped fresh chives to the dough before baking.
• Everything Spice: Brush the top of the dough with a little melted butter or an egg wash and sprinkle generously with everything bagel seasoning before baking.
• Spicy Jalapeño Cheddar: Finely dice one jalapeño (seeds removed for less heat) and knead it into the dough along with the cheddar cheese.

Sweet Variations

• Cinnamon Swirl: Omit the cheddar cheese. Mix 2 tablespoons of sugar and 1 teaspoon of cinnamon into the dough. Before baking, you can add a swirl of a cinnamon-sugar mixture on top.
• Chocolate Chip: Omit the cheddar. Fold in ⅓ cup of mini chocolate chips for a protein-packed sweet treat.

How Should I Serve and Store It?

This bread is best enjoyed warm from the oven to appreciate its soft texture and melted cheese topping fully. It’s incredibly versatile.

Serve it as a side with a hearty meal like this 20-minute shrimp egg roll bowl, use it as a base for a quick avocado toast, or simply enjoy a slice on its own as a high-protein snack. For storage, let the bread cool completely.

You can store it in an airtight container at room temperature for up to 2 days, but because of the high moisture and dairy content, I recommend storing it in the refrigerator for up to 4-5 days. You can easily reheat slices in a toaster or a warm oven to bring back that freshly-baked softness.

Answering Your Top Questions

Can I make this with gluten-free flour? Yes, you likely can.

While I haven’t tested all brands, a good quality self-rising gluten-free flour blend (often labeled as ‘1-to-1’ or ‘cup-for-cup’) should work. Avoid using single-ingredient flours like pure almond or coconut flour, as they lack the necessary structure and will not produce the same result.

Can I bake this in a loaf pan? You can, but the result will be different.

Baking it in a loaf pan will create a much denser, heavier loaf because the dough doesn’t have the same leavening power as traditional yeast breads. It will be more like a very thick, moist bread bar.

For a lighter texture, I recommend baking it flat as directed. Can I use Greek yogurt instead of cottage cheese?

Plain Greek yogurt is a decent substitute, as it also provides protein and tanginess. Use the same 1:1 ratio.

The protein content will be slightly lower, and the texture may be a bit more dense, but it’s a viable alternative if you don’t have cottage cheese on hand.

Conclusion

This 2-ingredient cottage cheese bread is more than just a recipe; it’s a solution for busy people who want to eat well without the fuss. It proves that nutritious food can be simple, delicious, and incredibly satisfying.

Whether you’re looking for a quick side, a high-protein snack like this 10-minute lavash pizza, or a fun baking project, this bread delivers on all fronts. As a dietitian, I love that it’s packed with protein and so easy to customize.

I encourage you to give it a try and see just how amazing two simple ingredients can be.