Is EASY Cottage Cheese BLENDER Bread Tasty?

Ingredients

• 1 cup Water (lukewarm, about 35 °C)
• 2 teaspoons Active Dry Yeast (dry active yeast, not instant)
• 250 grams Egg Whites (separated from yolks, about 8 large egg whites)
• 1 cup Cottage Cheese (full‑fat, room temperature)
• 3 cups Bread Flour (high‑protein bread flour, pre‑measured)
• 1.5 teaspoons Kosher Salt (adds flavor)
• 1 tablespoon Olive Oil (for coating the dough, neutral flavor preferred)

Instructions

1. Activate Yeast

   Pour 1 cup lukewarm water into a large mixing bowl, sprinkle 2 teaspoons active dry yeast over the surface, and stir gently for about 30 seconds. Let the mixture sit for 5 minutes until it becomes foamy.

   Time: PT5M

2. Separate Egg Whites

   Separate the yolks from the whites of 8 large eggs (or measure 250 g of liquid egg whites). Place the whites in a clean bowl and set aside.

   Time: PT5M

3. Blend Egg Whites and Cottage Cheese

   Add the measured egg whites and 1 cup cottage cheese to the blender. Blend on medium speed until the mixture is completely smooth.

   Time: PT2M

4. Combine Yeast Mixture with Cheese Blend

   Pour the foamy yeast water into the mixing bowl, then add the blended egg‑white‑cottage‑cheese mixture. Stir gently until fully incorporated.

   Time: PT2M

5. Add Flour and Salt

   Add 3 cups bread flour and 1½ teaspoons kosher salt to the bowl. Mix with a Danish whisk or wooden spoon until a shaggy dough forms.

   Time: PT3M

6. Knead the Dough

   Knead the dough by hand (or with the Danish whisk) for 5–6 minutes until it becomes smooth, elastic, and no longer excessively sticky.

   Time: PT6M

7. Oil Coat and First Proof

   Lightly coat the dough ball with 1 tablespoon olive oil, place it back in the bowl, cover with a kitchen towel, and let rise in a warm spot (about 84 °F) for 90 minutes, or until roughly doubled in size.

   Time: PT90M

   Temperature: 84°F

8. Shape the Loaf

   Punch down the risen dough, turn it onto a lightly floured surface, and roll it into a log about 12 inches long. Place the log seam‑side down into a parchment‑lined 10 × 4‑inch loaf pan. Pinch the seam to seal.

   Time: PT5M

9. Second Proof

   Cover the pan loosely with a towel and let the dough rise for about 60 minutes, or until it reaches the top edge of the pan.

   Time: PT60M

10. Preheat Oven

    While the dough is proofing, preheat the oven to 400 °F (200 °C).

    Time: PT10M

    Temperature: 400°F

11. Bake the Bread

    Bake the loaf at 400 °F for 43 minutes. If the crust darkens too quickly, tent the top loosely with foil after about 30 minutes.

    Time: PT43M

    Temperature: 400°F

12. Cool Completely

    Remove the loaf from the pan, let it cool on a wire rack for at least 30 minutes before slicing.

    Time: PT30M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

30 g

Fat

3 g

Fiber

1 g