This recipe uses simple pantry and fridge staples. Here is the full list along with what each ingredient contributes.

• 1 cup (225 g) cottage cheese. The moisture and protein base of the loaf. Full-fat or low-fat both work, though full-fat gives a richer result.
• 2 large eggs. They bind the batter, add structure, and help the bread set so it slices cleanly.
• 1½ cups (180 g) all-purpose flour. The foundation of the crumb. Measure carefully, because too much flour leads to a dense loaf.
• 1 cup (100 to 115 g) shredded sharp cheddar cheese. The flavor star. Sharp cheddar stands out best against the creamy cottage cheese.
• 2 teaspoons baking powder. The leavening agent that gives the loaf lift without any yeast.
• ½ teaspoon salt. Enhances every other flavor and balances the richness of the cheese.
• ½ teaspoon garlic powder (optional). Adds savory depth.
• ½ teaspoon onion powder (optional). Adds a mellow, savory background note.
• 1 tablespoon chopped fresh chives (optional). Brings a fresh, gentle onion flavor and a pop of green.
• 1 tablespoon olive oil or melted butter. Adds richness and helps the crumb stay tender.

A note on the cheddar

Cheese choice matters. Sharp cheddar gives the boldest flavor, and shredding it yourself from a block usually produces better melting than pre-shredded cheese, which is often coated with anti-caking starches. If you prefer a milder loaf, medium cheddar works, but you may want to add a pinch of black pepper or extra garlic powder to keep the flavor lively.

A note on the flour

All-purpose flour is the standard here. The most common reason quick breads turn out heavy is too much flour. Weigh it if you have a kitchen scale (180 g is the target), or spoon the flour gently into your measuring cup and level it off instead of scooping straight from the bag, which packs in extra.