Total Time
2hrs 15mins
Prep 1 hr 30 mins
Cook 45 mins

My family loves this cheesy bread--especially the variation with the extra cheese. It is the cheesiest!

Ingredients Nutrition


  1. Sprinkle yeast over warm water.
  2. Let stand 5 minutes.
  3. Stir gently to moisten.
  4. With mixer, blend softened yeast with cottage cheese, sugar, salt and egg.
  5. Add flour in 1/2 cup portions to form stiff dough.
  6. Beat well by hand after each addition.
  7. Cover dough and let rise in a warm place until double (about 1 hour).
  8. Butter a 1 1/2 quart casserole.
  9. Stir down dough and transfer to buttered casserole.
  10. Let rise another 30 to 40 minutes until almost double.
  11. Preheat oven to 350 degrees.
  12. Bake 40 to 50 minutes or until golden brown.
  13. Brush crust with butter and serve.
  14. Variations: Add 1 tablespoon grated onion and 2 tablespoons toasted sesame seeds before adding flour.
  15. Mix in 1 cup grated sharp cheddar cheese when stirring down dough.


Most Helpful

Great bread, thanks for posting your recipe. I did not have cottage cheese, but did have some ricotta and it worked out perfectly in its place. I mixed in the cheddar as suggested. It was soft and moist. If anything maybe a little bland. Next time we are going to mix in some herbs and lots of garlic.


PrincessPage July 26, 2011

As you can see from my photo, I made a double batch. One in a typical rectangular bread pan, and one in a 1.5 qt round casserole dish, which turned out fine. I used fat-free cottage cheese and low-fat sharp yellow cheddar. The result was a dark brown (but not burnt) cripsy crust and a spongey, chewy inside that was really delicious. I bought fresh active yeast (pull date was 2 years from now!) and yet it was pretty dead, didn't foam at all in the warm water. Afraid it would give me a poor result, I decided to use a packet of instant yeast I had and it worked just fine (left out the water because instant yeast doesn't need to be primed.) Since I made a double batch, I should have used 2 packets of yeast, which might have given me larger loaves. It also took almost twice as long to rise. But then end result was fabulous and I will definitely make it again. Maybe with jalapeƱos next time! This deserves more than 5 stars!

Faux Chef Lael August 22, 2010

This is an excellent recipe. Such tasty bread! I did add the cheddar cheese, a generous cup of it. I used a combination of whole wheat and whole wheat pastry flour, so I included probably a quarter cup of wheat gluten. Definitely going to make this recipe again.

emily hauer May 07, 2010

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