Name: High-Protein Cottage Cheese Cheddar Dill Bagel Bread
Ingredients: 1 cup (225 g) cottage cheese; 2 large eggs; 2 tablespoons (30 ml) olive oil or melted butter; 1 teaspoon Dijon mustard, optional; 1 teaspoon honey, optional, for a subtle balance of flavor; 2 cups (250 g) all-purpose flour or bread flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¾ teaspoon salt, adjusted to taste; 1 teaspoon garlic powder; 1 tablespoon dried dill, or 2 tablespoons finely chopped fresh dill; ½ teaspoon onion powder, optional; ¼ teaspoon black pepper; 1 cup (100-115 g) shredded sharp cheddar cheese, divided; 1 teaspoon dried dill or 1 tablespoon fresh dill, for the top; 1 tablespoon sesame seeds or everything-bagel seasoning, optional; 8½ x 4½-inch (21 x 11 cm) loaf pan; Parchment paper; Two mixing bowls; Whisk and spatula; Blender or food processor, optional; Wire cooling rack; Toothpick or food thermometer

Ingredients

Scale

Wet ingredients

1 cup (225 g) cottage cheese
2 large eggs
2 tablespoons (30 ml) olive oil or melted butter
1 teaspoon Dijon mustard, optional
1 teaspoon honey, optional, for a subtle balance of flavor

Dry ingredients

2 cups (250 g) all-purpose flour or bread flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt, adjusted to taste
1 teaspoon garlic powder
1 tablespoon dried dill, or 2 tablespoons finely chopped fresh dill
½ teaspoon onion powder, optional
¼ teaspoon black pepper

Cheddar topping

1 cup (100–115 g) shredded sharp cheddar cheese, divided
1 teaspoon dried dill or 1 tablespoon fresh dill, for the top
1 tablespoon sesame seeds or everything-bagel seasoning, optional

Equipment you will need

8½ x 4½-inch (21 x 11 cm) loaf pan
Parchment paper
Two mixing bowls
Whisk and spatula
Blender or food processor, optional
Wire cooling rack
Toothpick or food thermometer

Instructions

Follow these seven steps for a golden, cheesy loaf. Preheat the oven first, since the dough should go in the oven right after mixing.

Step 1: Prepare the oven and pan

Preheat the oven to 180°C (350°F).
Grease a standard 8½ x 4½-inch (21 x 11 cm) loaf pan, or line it with parchment paper.

Step 2: Blend the cottage cheese

For a smoother texture, blend the cottage cheese until creamy. You can skip this step if you prefer small cottage cheese curds in the finished bread.
In a large bowl, whisk together the cottage cheese, eggs, olive oil, Dijon mustard and honey, if using.

Step 3: Mix the dry ingredients

In a separate bowl, combine the flour, baking powder, baking soda, salt, garlic powder, dill, onion powder and black pepper.
Stir well so the seasonings and leavening agents are evenly distributed.

Step 4: Make the dough

Add the dry mixture to the wet ingredients. Stir until a thick, slightly sticky dough forms.
Fold in about ¾ cup of the shredded cheddar, reserving the remaining cheese for the top.
The mixture should be thicker than cake batter but softer and wetter than traditional kneaded bread dough.
Avoid overmixing, which can make the bread tough. If the dough seems unusually dry, add 1 tablespoon of milk at a time until it comes together.

Step 5: Fill the loaf pan

Transfer the dough into the prepared pan. Smooth the top with a lightly oiled spatula.
Sprinkle the reserved cheddar over the surface, followed by the extra dill and optional sesame seeds or everything-bagel seasoning.

Step 6: Bake until golden

Bake for 35-45 minutes, until the loaf is golden and a toothpick inserted into the center comes out without wet batter.
If the cheese begins browning too quickly, loosely cover the loaf with foil during the final 10-15 minutes.
For a reliable doneness check, the center should reach approximately 93-96°C (200-205°F).

Step 7: Cool before slicing

Let the bread rest in the pan for 10 minutes, then transfer it to a wire rack.
Cool for at least another 15-20 minutes before slicing.
This helps the crumb set properly and prevents the center from becoming gummy.