Ingredients
You only need a handful of ingredients. Here is exactly what goes into this recipe:
- 1 cup (225 g) cottage cheese
- 2 large eggs
- 1½ cups (180 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cloves garlic, finely minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ cup (50 g) grated Parmesan cheese
- 1 tablespoon olive oil (optional, for brushing)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Ingredient Notes and Smart Substitutions
Cottage cheese. Cottage cheese is the star of this recipe. It adds moisture, richness and protein while keeping the crumb soft. Full-fat or low-fat both work, and small-curd cottage cheese blends especially smoothly. If your cottage cheese looks very wet, you can drain off any excess liquid before blending.
Eggs. The eggs provide structure and help the loaf set. Use large eggs at room temperature if possible, since they mix more evenly into the batter.
Flour. Standard all-purpose flour gives the most reliable results. Because too much flour can make the bread dense, it is best to weigh it on a kitchen scale. If you do not have a scale, spoon the flour into your measuring cup and level it off instead of scooping straight from the bag.
Baking powder. Make sure your baking powder is fresh. Old baking powder loses its power, and the loaf may bake up flat or heavy.
Garlic. Fresh minced garlic brings a bright, aromatic punch, while garlic powder adds a deeper, rounder garlic flavor that spreads evenly through the loaf. Using both gives the best result.
Herbs. Italian seasoning is the easiest choice, but dried oregano, basil or thyme also work well. Fresh parsley on top adds color and a clean, herby finish.
Parmesan. Freshly grated Parmesan melts into the loaf and forms a savory golden crust on top. Pre-grated cheese works too, but freshly grated usually tastes richer.
Instructions
This recipe takes about 15 minutes of prep and 35 to 45 minutes in the oven. Follow these steps for a soft, golden loaf every time.
Preheat your oven to 180°C (350°F). Grease a small loaf pan, about 8 × 4 inches (20 × 10 cm), and line it with parchment paper. The parchment makes it easy to lift the loaf out cleanly after baking. Set the pan aside while you make the batter.
Add the cottage cheese and eggs to a blender or food processor and blend until smooth and creamy. Blending turns the curds into a uniform base, which gives the finished bread a softer, more even texture.
If you prefer a more rustic loaf, you can whisk the cottage cheese and eggs together in a bowl instead. Just keep in mind that small curds may remain visible in the baked bread.
In a large bowl, whisk together the flour, baking powder, salt, Italian seasoning and garlic powder. Then add the minced garlic and grated Parmesan and stir briefly so the herbs and cheese are distributed evenly throughout the flour mixture.
Pour the blended cottage cheese and egg mixture into the dry ingredients. Stir with a spatula until a thick, soft dough forms and no dry flour remains. The mixture should be moist and slightly sticky.
Resist the urge to keep mixing or to add extra flour. Overmixing and too much flour are the two most common reasons quick breads turn out dense and heavy.
Spoon the dough into the prepared loaf pan and spread it evenly into the corners. Smooth the top with a spatula. For a flavorful, golden finish, sprinkle a little extra Parmesan and Italian seasoning over the surface. If you want a slightly richer crust, brush the top lightly with olive oil.
Place the pan on the center rack of the preheated oven and bake for about 35 to 45 minutes, until the top is golden and the center is fully set. Insert a toothpick into the middle of the loaf. It should come out without wet batter.
If the top browns too quickly, loosely cover it with aluminum foil for the final 10 minutes. Because cottage cheese and eggs make a moist dough, allow extra baking time if the center still looks underdone.
Let the loaf rest in the pan for 10 to 15 minutes. Then lift it out using the parchment paper and transfer it to a wire rack. Let it cool for at least 20 to 30 minutes before slicing so the interior can set properly. Cut into thick slices and enjoy warm, or toast the slices lightly to bring out the garlic, herbs and Parmesan flavor.