Ingredients
Here is everything you need to make one small loaf, which yields approximately 8 to 10 slices.
- 1 cup (225–250 g) cottage cheese
- 2 large eggs
- 1½ cups (190 g) all-purpose flour
- 1 cup (100–115 g) freshly shredded sharp cheddar cheese
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- ½ teaspoon dried parsley or Italian seasoning (optional)
- 1 tablespoon olive oil or melted butter
- 2 tablespoons milk, if needed to adjust the batter
- 2 tablespoons extra shredded cheddar cheese, for topping (optional)
Cottage cheese
This is the base of the loaf. Choose a cottage cheese you enjoy eating on its own, because the flavor carries through. If yours looks watery, drain off the excess liquid so the batter does not turn out too wet. Small-curd and large-curd both work; the difference is mainly in how visible the curds are if you do not blend them.
Eggs
The eggs bind the batter, add richness, and contribute to structure as the loaf bakes. Because the recipe has no yeast and very little gluten development, the eggs do a lot of the work of holding the loaf together.
All-purpose flour
Flour provides the structure. Measure carefully, because too much flour makes a dry, dense loaf. The best method is to spoon flour into your measuring cup and level it off rather than scooping directly from the bag, which packs it down. If you own a kitchen scale, 190 g is the most accurate way to measure.
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8 × 4-inch or 9 × 5-inch loaf pan with olive oil or butter. For easier removal, line the pan with parchment paper and leave a little overhang on the sides so you can lift the loaf out later.
An 8 × 4-inch pan gives you a taller loaf, while a 9 × 5-inch pan gives you a slightly flatter, wider loaf that may bake a bit faster.
Add the cottage cheese to a large mixing bowl. If you want a smoother bread texture, blend the cottage cheese until creamy before transferring it to the bowl. If you prefer a more rustic loaf with little pockets of cottage cheese, simply stir it with a fork.
This is the moment to drain any excess liquid if your cottage cheese looks watery.
Add the eggs and the olive oil or melted butter to the cottage cheese. Whisk until the mixture is well combined and creamy. Taking a minute here makes sure the eggs are evenly distributed, which helps the loaf bake uniformly.
In a separate bowl, mix the flour, baking powder, salt, and the optional garlic powder and dried herbs. Stir well so the baking powder and seasonings are evenly distributed throughout the flour. Uneven baking powder can cause tunnels or uneven rise, so do not skip this step.
Add the dry ingredients to the cottage cheese mixture. Stir gently with a spatula until just combined. Fold in the shredded cheddar cheese, reserving a little for the top if you like.
The mixture should be thick and scoopable, not dry like kneaded dough. If it seems unusually stiff or dry, add milk one tablespoon at a time. Avoid adding too much liquid, because the cottage cheese already provides plenty of moisture.
Spoon the batter into the prepared loaf pan and spread it evenly into the corners. Smooth the top with a spatula, then sprinkle the reserved cheddar over the surface for an extra-cheesy finish.
Place the pan in the preheated oven and bake for approximately 40 to 50 minutes, depending on your pan size and oven. The top should be golden, and a toothpick inserted into the center should come out without wet batter. A few moist crumbs are fine.
If the cheese on top browns too quickly, loosely cover the loaf with aluminum foil during the final part of baking.
If the loaf looks golden but still seems wet in the middle, continue baking for another 5 to 10 minutes and check again. The center should be set rather than gummy. Let the loaf finish baking fully before removing it from the oven.
Remove the pan from the oven and let the bread rest for about 10 to 15 minutes. Carefully lift it out and place it on a wire rack. Allow it to cool for at least 20 to 30 minutes before slicing so the crumb can firm up. Slicing too early can make the center seem gummy even when the loaf is fully baked.
Cut the loaf into slices with a serrated knife. Enjoy it slightly warm, when the cheddar is savory and fragrant, or toast a slice with a little butter for an easy, comforting snack.