Cottage Cheese Bread

READY IN: 55mins
Recipe by chefmick

just a little something different. prep time doesn't include rising time. In the directions I didn't specify kneading. there are 2 schools of thought on this subject. I leave that up to your personal preference. I knead this type of bread but i've know people who don't. As long as the bread gets a good double in size rise you should have good results. You can either use dried herbs or fresh. I prefer fresh but have had good results with the dried. Just remember dried herbs tend to have a more concentrated flavor so you may what to cut back on the amount a bit if using dried herbs.

Top Review by Leggy Peggy

Wow, what a delicious and easy-to-make bread! I haven't baked for ages and a recipe like this was exactly what I needed to get me back in the habit. I kneaded this for about 5 minutes -- just for the exercise. Used fresh chives and dried oregano. The kitchen was quite chilly so the risings took extra time, but I had already allowed for that. Thanks for posting such a great recipe. Better go start another loaf now because the first one is long gone. By the way, my photos are before and after baking.

Ingredients Nutrition


  1. soften yeast in warm water.
  2. bring butter, cheese and egg to room temperature mix all ingredients except flour. add yeast to this mixture and mix well.
  3. gradually add enough flour to make a firm dough.
  4. cover and let rise 1 hr or until doubled.
  5. punch down and put in a well buttered 1 1/2 qt casserole. cover and let rise 30 minutes.
  6. bake at 350 degrees F for about 40 minutes.
  7. turn out and brush with butter and sprinkle with coarse salt. serve warm or cold.

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