Ingredients
For the Bread
- 1 cup (225 g) low-fat cottage cheese
- 1 cup (125 g) all-purpose flour, plus a little extra for kneading
- ½ cup (120 g) plain Greek yogurt
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon onion powder (optional)
For the Garlic Herb Topping
- 2 tablespoons (28 g) melted butter
- 2 cloves garlic, finely minced
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- 2 tablespoons shredded Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, or lightly grease a small loaf pan. If you want the sandwich-style loaf shown in the photo, a parchment-lined glass or metal loaf pan works well.
If your cottage cheese has large curds, blend it briefly until smooth. This helps it combine evenly with the Greek yogurt and flour.
In a large mixing bowl, combine the flour, baking powder, salt, garlic powder, dried Italian herbs, and the optional onion powder. Stir until the seasonings are evenly distributed throughout the flour. Taking a moment to do this thoroughly prevents pockets of salt or baking powder in the finished bread.
Add the cottage cheese and Greek yogurt to the dry ingredients. Mix with a spoon or spatula until a soft dough begins to form. If the dough seems very wet, add a little flour, one tablespoon at a time, until it becomes easier to handle. Remember that the dough should stay soft and slightly tacky.
Transfer the dough to a lightly floured surface. Knead gently for about 1 to 2 minutes, just until it comes together into a smooth, workable dough. Avoid excessive kneading, which can make the bread tougher. Unlike yeast dough, this dough does not need to develop gluten extensively.
Shape the dough into a thick, rounded loaf. For a more bagel-inspired appearance, shape it into a ring with a hole in the center. Place it on the prepared baking sheet, or transfer it to your greased loaf pan if you prefer a sandwich-style loaf.
If you are making a ring, keep the center opening fairly wide, because it may shrink as the bread bakes.
Place the shaped dough in the preheated oven and bake for approximately 25 to 35 minutes, depending on its shape and thickness. The outside should become lightly golden, and the center should be cooked through. A thicker loaf will need the longer end of the range, while a thinner ring may be done sooner.
If the bread is browning too quickly, loosely cover it with foil for the remaining baking time. Allow the loaf to rest for a few minutes before applying the topping.
While the bread bakes, combine the melted butter, minced garlic, parsley, and dried oregano in a small bowl. Stir well to release the fragrant garlic and herb flavors. If you like, add the shredded Parmesan for an extra savory finish.
Remove the bread from the oven and brush the warm surface generously with the garlic herb butter. Spread the mixture evenly over the crust, allowing the garlic and herbs to settle into the surface.
For a slightly toasted topping, return the bread to the oven for another 2 to 3 minutes, watching carefully so the garlic does not burn.
Let the bread cool for about 10 to 15 minutes before slicing. Serve warm while the garlic and herbs are fragrant and the crust is still slightly crisp. Enjoy it on its own, toasted with extra butter, or alongside your favorite meal.