These are perfect directions. I’ve been searching everywhere for a good cottage cheese bread that uses enough egg whites to make it substantial and very high protein. Yours is the best one. I got two big, crunchy, moist, chewy loaves using your exact recipe. This is a keeper, I printed it. Thank you so much for sharing it! I do greatly enjoy your Instagram and recipes.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
I printed it from my phone by opening the recipe then clicking the up arrow in the browser bar. I scrolled to “Print,” selected my printer, then clicked Print again.
If you can’t print from your phone, open the recipe in your browser window, click File from the menu bar at the top, then click Print. Select your printer (if necessary), then click Print again.
Hope this helps. I’m still making this fantastic bread every few weeks.
I tried it with whole eggs, everything else the same and measuring by weight. The bread came out lovely, soft springy crumb inside and crusty outside. I did notice a yolky/eggy flavor but I can be weird about eggs. My ten year old loves it! 5 eggs are very close to 250 g (I took out about a tsp to make it exact). The only thing I noticed is that dough remained sticky even when plenty of gluten developed (used stand mixer), though I shaped it just fine with a little dusting of flour. I bake a lot of sourdough bread, sometimes enriched doughs and they aren't usually as sticky (even if high hydration) but as I said I didn't have trouble with it. I supposed I could have added some flour. I am going to try it with egg whites (see if it is less eggy tasting) and some whole grain flour next.
If you're allergic to eggs, you might just want to find a different recipe. The point here is to make the bread high protein, and egg white substitutes like aquafaba generally have much less protein than egg whites, so there's not much point in making the recipe with a substitute, because you're not getting the protein and instead just adding more carbs. You might as well just use a regular bread recipe or substitute water for the egg whites. If you substitute water and still use the cottage cheese the recipe would probably work, but it won't be very high protein.
There is a product called The Neat Egg. It is made with chia seed and garbanzo beans. If you have ever made a chia pet or had chia pudding, you know how it has the same slippery feel as egg white. It off-colirs the loaf a little bit, as it has a light tan color. It is a dry product sold in about a 4 oz. bag. 1 Tablespoon of the powder plus 2-3 tablespoons of water is equivalent to a full egg.
OI can’t wait to try this Cottage Cheese Bread recipe. Thank you for posting it, Carolina. I learned a lot from the comments from your guests as well. Thank you all!
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
This recipe is amazing. My mother has cancer and has needed to up her protein intake, but she hates the taste/smell of most high-protein foods. I made her this bread in hopes that it would help her get in protein and she loves it. Thank you so much for developing and sharing!
SK! This warms my heart. I am so sorry to hear she has cancer. I took care of my aunt when she was battling breast cancer and I remember the struggle of trying to sneak protein in all of her meals.
Protein powder tastes a little less gross when you bake it into a cookie, I used to make that a lot for my aunt. As well as protein shots, I used to mix protein powder with the littlest amount of liquid and she would drink them like shots instead of sipping on a protein smoothie for hours haha!
Wishing you the best of luck in taking care of her! You got this!!!
Don’t get too caught up in the sizing, as long as the pan is a similar or bigger size than the one I listed, it should be fine. Mine is thrifted, the brand is Mirro. Look into using a 1.5 lbs to 2 lbs pan :)
So spongy and yummy!!! I used Bob’s Red Mill All Purpose since I didn’t have bread flour and it turned out great! Dense and bouncy and a whole meal by itself (in a good way). Thank you 🙏
I like your videos, Carolina. The recipes are often original, but without the effort of having to be original at all costs. They are suitable for frugal and creative, stressed and curious people and even for families. It's nice to discover the influences of Eastern European cuisine. Your clear language, natural behaviour (and natural beauty) make it even more enjoyable to watch. All the best, good luck and have fun!
I can’t thank you enough for these kind words. Wow! It brings me so much joy to hear this about my work, and I’m so so grateful to have you in my community! Thank you for making my whole day!!!!
I never tried it myself, but I think it should work as long as you blend the cottage cheese and all the wet ingredients first, then add them to the bread machine with the flour and everything else. Also make sure to check the capacity of your bread machine, this recipe makes 2 decent sized loaves, so you might have to half the recipe :)
These are perfect directions. I’ve been searching everywhere for a good cottage cheese bread that uses enough egg whites to make it substantial and very high protein. Yours is the best one. I got two big, crunchy, moist, chewy loaves using your exact recipe. This is a keeper, I printed it. Thank you so much for sharing it! I do greatly enjoy your Instagram and recipes.
this made my whole day, Roxy, I’m so so so happy to hear it 🧡🧡🧡
Can you use in a bread machine.
How did you print it?
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
I’d also love to know how to print this recipe please!
I printed it from my phone by opening the recipe then clicking the up arrow in the browser bar. I scrolled to “Print,” selected my printer, then clicked Print again.
If you can’t print from your phone, open the recipe in your browser window, click File from the menu bar at the top, then click Print. Select your printer (if necessary), then click Print again.
Hope this helps. I’m still making this fantastic bread every few weeks.
Since this is bread and not say, meringue, may I use four eggs rather than all those whites?
definitely! as long as the four whole eggs measure 250 g (give or take) or 1 cup total, it should work :)
If you try with the four eggs, would you report back?
i tried it with four eggs and it works pretty well. thanks for the recipe, i am currently baking and i just can not wait :D
so glad you tried it, love the username hahahah!
So, after it was baked? How was it? I would love to use for eggs as well.
I tried it with whole eggs, everything else the same and measuring by weight. The bread came out lovely, soft springy crumb inside and crusty outside. I did notice a yolky/eggy flavor but I can be weird about eggs. My ten year old loves it! 5 eggs are very close to 250 g (I took out about a tsp to make it exact). The only thing I noticed is that dough remained sticky even when plenty of gluten developed (used stand mixer), though I shaped it just fine with a little dusting of flour. I bake a lot of sourdough bread, sometimes enriched doughs and they aren't usually as sticky (even if high hydration) but as I said I didn't have trouble with it. I supposed I could have added some flour. I am going to try it with egg whites (see if it is less eggy tasting) and some whole grain flour next.
The eggy flavor is almost entirely in the whites so you’re probably going to like the whole eggs better.
Have you tried it with just the whites, I'm curious about the eggy taste.
Could this be cook in a bread machine?
I love the egg white version! Plenty of other recipes with whole eggs.
Allergy to eggs what can be used to replace egg whites
Try aquafaba! It’s the liquid from a can of chickpeas. Measure the same amount in grams. It whips up just like egg whites, it’s an amazing ingredient.
If you're allergic to eggs, you might just want to find a different recipe. The point here is to make the bread high protein, and egg white substitutes like aquafaba generally have much less protein than egg whites, so there's not much point in making the recipe with a substitute, because you're not getting the protein and instead just adding more carbs. You might as well just use a regular bread recipe or substitute water for the egg whites. If you substitute water and still use the cottage cheese the recipe would probably work, but it won't be very high protein.
There is a product called The Neat Egg. It is made with chia seed and garbanzo beans. If you have ever made a chia pet or had chia pudding, you know how it has the same slippery feel as egg white. It off-colirs the loaf a little bit, as it has a light tan color. It is a dry product sold in about a 4 oz. bag. 1 Tablespoon of the powder plus 2-3 tablespoons of water is equivalent to a full egg.
Duck eggs. I also have an allergy to chicken eggs and have found that I can eat duck eggs just fine. They are bigger though.
OI can’t wait to try this Cottage Cheese Bread recipe. Thank you for posting it, Carolina. I learned a lot from the comments from your guests as well. Thank you all!
Would oat flour work and would I need to add anything by using it?
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
For those who want to try it with whole eggs, I've tried it with both whites and whole eggs. The only difference that my family can see is that whole eggs color the bread with a yellowish tinge. Also the bread has a bit heavier, moist texture, where just egg whites has a drier almost stiff texture. They are both DELICIOUS and with all the cottage cheese I make from our dairy cows, it's a great means of expending some cottage cheese!
I personally prefer the whole egg version, because then I need to make custard to use up the yolks! haha Beware! The yolk version increases the carb count, in case you're trying to be keto, or close.
No
This recipe is amazing. My mother has cancer and has needed to up her protein intake, but she hates the taste/smell of most high-protein foods. I made her this bread in hopes that it would help her get in protein and she loves it. Thank you so much for developing and sharing!
SK! This warms my heart. I am so sorry to hear she has cancer. I took care of my aunt when she was battling breast cancer and I remember the struggle of trying to sneak protein in all of her meals.
Protein powder tastes a little less gross when you bake it into a cookie, I used to make that a lot for my aunt. As well as protein shots, I used to mix protein powder with the littlest amount of liquid and she would drink them like shots instead of sipping on a protein smoothie for hours haha!
Wishing you the best of luck in taking care of her! You got this!!!
Made this in a bread machine and it turned out pretty well with a 2lb loaf!
Do you think it would work with egg white powder instead of egg whites please?
Yes, it does.
Thank you so much for the recipe and the metric measurements - saw your tiktok on this and subscribed immediately 🙏
yayy, so happy to have you here 🧡
I will!
I'm having a hard time finding a bread pan of that size - could you possibly link to an example? thanks!
Don’t get too caught up in the sizing, as long as the pan is a similar or bigger size than the one I listed, it should be fine. Mine is thrifted, the brand is Mirro. Look into using a 1.5 lbs to 2 lbs pan :)
I thrifted the exact same pan!!
Cannot wait to try this recipe! And I love how I can customize it to fit my dietary needs. Thank you!
can I proof this overnight and bake the next day?
Definitely! Proof overnight in the fridge & bake the next day 🧡
ah thank you so much!!!
Okay one more thing! Could I sub sour cream in a pinch?
Could I add a tbsp or two of sugar?
totally!
Trying it now! I added 1 tbsp of sugar and some cinnamon and filled it with almond filling. I'll see how the experiment goes!
I'm one egg white short. Will that totally mess up the recipe?
Can I supplement with a little more cottage cheese or water or something?
Absolutely! Add an extra 2 tablespoons of water and you should be good to go :)
Thank you! I'm excited to try this recipe!
Thank you for always feeding us, Carolina 😭 Making tonight!
Grateful to have u here💛💛💛💛 Please report back!!! I hope you love ittt 🤌✨
So spongy and yummy!!! I used Bob’s Red Mill All Purpose since I didn’t have bread flour and it turned out great! Dense and bouncy and a whole meal by itself (in a good way). Thank you 🙏
I wonder if you could bake this in a round Pyrex bowl?
Those casserole ones? I think it should work. A Dutch oven will do the job as well.
Not casserole but bowl. End shape would be boule rather than loaf shape. Going to try☺️ thank you for terrific recipe.
Ahhh, I see! You should be good then, keep us posted :)
I like your videos, Carolina. The recipes are often original, but without the effort of having to be original at all costs. They are suitable for frugal and creative, stressed and curious people and even for families. It's nice to discover the influences of Eastern European cuisine. Your clear language, natural behaviour (and natural beauty) make it even more enjoyable to watch. All the best, good luck and have fun!
I can’t thank you enough for these kind words. Wow! It brings me so much joy to hear this about my work, and I’m so so grateful to have you in my community! Thank you for making my whole day!!!!
Bread Machine....is it an option to make this bread?
I never tried it myself, but I think it should work as long as you blend the cottage cheese and all the wet ingredients first, then add them to the bread machine with the flour and everything else. Also make sure to check the capacity of your bread machine, this recipe makes 2 decent sized loaves, so you might have to half the recipe :)