HIGH-PROTEIN COTTAGE CHEESE SANDWICH BREAD

Ingredients

• 2¼ teaspoons active dry yeast (1 standard packet)
• 1 tablespoon granulated sugar
• ½ cup warm water (110°F)
• 1 cup Knudsen 2% cottage cheese, room temperature
• 1 large egg
• 2 tablespoons salted butter, melted
• ½ teaspoon kosher salt
• 3 cups bread flour, plus more for dusting

Instructions

1. Activate the Yeast
   In a small bowl, stir together the active dry yeast and granulated sugar. Pour in the warm water (110°F—warm to touch, not hot). Stir gently and let sit for 5-10 minutes. The mixture should become foamy and bubbly as the yeast activates. If no bubbles form after 10 minutes, your yeast is dead and you need to start over with fresh yeast. This step is crucial for bread success!
2. Blend the Cottage Cheese and Egg
   Add 1 cup of room-temperature Knudsen cottage cheese and 1 large egg to a blender. Blend on high speed for 45-60 seconds until the mixture is completely smooth and creamy with absolutely zero graininess. The mixture should look like silky crème fraîche. This step is essential for eliminating any grainy texture in the final bread!
3. Mix the Wet Ingredients
   Pour the blended cottage cheese and egg mixture into a large mixing bowl. Add the 2 tablespoons of melted salted butter and ½ teaspoon of kosher salt. Whisk together until everything is well combined and smooth. The mixture should look creamy and pale.
4. Build the Dough
   Pour the activated yeast mixture into the wet ingredients bowl. Stir to combine. Gradually add the 3 cups of bread flour, stirring with a wooden spoon or sturdy spatula. Mix until a soft, slightly sticky dough forms. It should pull away from the sides of the bowl but still feel tacky to the touch.
5. Knead the Dough
   Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, using your palms to push the dough away from you, then folding it back over itself. Add flour only if the dough is too sticky to handle. After kneading, the dough should be smooth and elastic. It should still be slightly tacky but should pull away cleanly from your hands when you stop kneading.
6. First Rise
   Lightly grease a large mixing bowl with oil or butter. Place the kneaded dough in the greased bowl and turn it to coat all sides. Cover with a clean kitchen towel or plastic wrap. Place in a warm, draft-free location (like an unheated oven or turned-off microwave) and let rise for 60-90 minutes until the dough has doubled in size. The dough should look puffy and should spring back slowly when you poke it with a finger.
7. Shape and Second Rise
   Punch down the dough gently to release excess air. Turn it out onto a lightly floured surface. Shape the dough into a log that's approximately the length of a 9x5-inch loaf pan. Roll it tightly as you shape it for better rise. Place the shaped dough seam-side down in a greased 9x5-inch loaf pan. Cover with a clean towel and let rise for 30-45 minutes in a warm place until puffy and the dough rises slightly above the rim of the pan.
8. Prepare for Baking
   Preheat your oven to 375°F (190°C) about 10 minutes before the second rise ends. Lightly beat the remaining egg in a small bowl. Once the dough has risen, brush the egg wash generously over the top of the loaf using a pastry brush. This creates a beautiful, shiny golden crust!
9. Bake
   Place the loaf pan in the preheated 375°F oven and bake for 30-35 minutes until deeply golden brown on top. The loaf should sound hollow when you tap it on the bottom (carefully remove it from the pan to check), and an instant-read thermometer inserted into the center should read 190-200°F. This indicates the bread is fully baked inside.
10. Cool
    Remove the loaf from the oven and let it cool in the pan for 10 minutes. This allows it to firm up slightly so it releases easily from the pan. Turn the loaf out onto a wire cooling rack and let it cool completely before slicing, at least 30 minutes. Slicing warm bread causes it to tear and compress, so patience here is rewarded with beautiful, even slices!
11. Enjoy
    Once completely cooled, slice and use for sandwiches, toast, or eat plain. Store in a bread box or airtight container at room temperature for up to 3 days. Freeze slices for up to 1 month!