I still remember the first time I made this two-ingredient cottage cheese bread on a rainy Saturday: it came together in minutes, smelled faintly of buttered crust, and sliced into tender, slightly tangy squares that disappeared by Sunday. This loaf is exactly what it says on the tin — cottage cheese and self-rising flour — but the texture is surprisingly cake-like with a golden top. It’s the kind of pantry-saver you pull out when you want fresh bread without yeast or fuss. If you enjoy creative cottage-cheese baking, you might also like this cottage cheese bread pudding recipe that uses similar ingredients in a dessert-style way.
Why you’ll love this dish
This bread is a tiny miracle for busy cooks. With only two main ingredients, it’s fast, inexpensive, and forgiving. No yeast means no rise time, so it’s perfect for last-minute brunches, slotted into a weeknight dinner, or as a quick vehicle for savory toppings at a picnic. The cottage cheese gives moisture and a mild tang; the self-rising flour supplies lift and a soft crumb. It’s also kid-friendly and adapts well — serve it plain, toasted with jam, or alongside soup.
“Simple but surprisingly satisfying — a quick loaf that behaves like comfort food.”
Step-by-step overview
This recipe follows a straightforward flow: mix, pour, bake, cool, and slice. You’re simply combining equal volumes of cottage cheese and self-rising flour until a thick batter forms, transferring it to a greased pan, and baking until the top turns golden and a skewer comes out clean. Expect about 25–30 minutes of oven time and minimal hands-on work. The result is a slightly dense, tender loaf that slices cleanly when cooled a bit.
What you’ll need
- 1 cup cottage cheese
- 1 cup self-rising flour
Notes and substitutions:
- If you don’t have self-rising flour, make your own by combining 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.
- Use regular or small-curd cottage cheese; low-fat versions work but the crumb will be a touch drier.
- For a gluten-free version, swap in a 1:1 gluten-free self-rising flour blend designed for baking.
- For more ideas that riff on cottage-cheese-and-flour combos, see this cottage cheese bread recipe.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a small loaf pan or an 8×8-inch baking dish.
- In a mixing bowl, add 1 cup cottage cheese and 1 cup self-rising flour. Stir with a spatula until the mixture is uniform and no dry streaks remain. The batter will be thick but scoopable.
- Pour or spoon the batter into the prepared baking dish, spreading it evenly with the spatula. Smooth the top lightly.
- Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Best ways to enjoy it
This bread is a versatile canvas:
- Toast slices and top with butter and honey for breakfast.
- Use as a side for tomato soup or chili instead of rolls.
- Make savory open-faced sandwiches with avocado, smoked salmon, or a fried egg.
- Dress it up for brunch with ricotta, sliced fruit, and a drizzle of syrup.
Because the crumb is slightly moist, toasting brings back a pleasing crispness and enhances flavor.
Keeping leftovers fresh
Store: Cool completely, then wrap tightly in plastic wrap or place in an airtight container and refrigerate. The loaf will keep 3–4 days in the fridge.
Freeze: Slice first, then layer pieces between parchment and seal in a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature.
Reheat: Warm slices in a toaster oven at 350°F for 5–7 minutes or microwave for 20–30 seconds (watch for sogginess). Always refrigerate within two hours of baking to follow food-safety guidelines.
Pro chef tips
- Drain very watery cottage cheese briefly on paper towels if it seems watery; excess liquid can make the batter too loose.
- Don’t overmix. Stir just until combined — overworking can make the crumb tight.
- If you prefer a taller loaf, use a narrower pan; a shallower pan will bake faster, so check earlier.
- For a golden sheen, brush the top lightly with melted butter straight from the oven.
- Use an oven thermometer if your oven runs hot or cold; a 25–30 minute window matters for texture.
Creative twists
- Savory: Fold in 1/2 cup grated cheddar and 1–2 tablespoons chopped chives before baking.
- Herbed: Mix a teaspoon of dried oregano or rosemary into the flour for Mediterranean notes.
- Slightly sweet: Add 1–2 tablespoons honey and a pinch of cinnamon for a breakfast loaf.
- Mix-in ideas: olives, sun-dried tomatoes, crumbled bacon, or shredded zucchini (squeeze out moisture first).
- Dairy swap: Replace half the cottage cheese with full-fat Greek yogurt for a tangier crumb.
Common questions
Q: How long does this bread take from start to finish?
A: Active prep is under 10 minutes. With baking and a short cool, plan about 40–45 minutes total.
Q: Can I use fat-free cottage cheese?
A: Yes, but expect a drier texture. Add a tablespoon of olive oil or melted butter to the batter to restore richness.
Q: Why didn’t my loaf rise much?
A: The rise relies on the leavening in self-rising flour. If using homemade self-rising mix, ensure your baking powder is fresh and measured correctly. Overly heavy mix-ins can also weigh it down.
Q: Is this bread suitable for vegetarians or those avoiding yeast?
A: Yes — it contains no yeast and is vegetarian-friendly. It’s not vegan unless you replace the cottage cheese with a plant-based cultured alternative, which will change texture.
Q: Can I make this ahead for a gathering?
A: Bake the loaf, cool completely, then slice and store in the fridge. Reheat slices just before serving for best texture.
Conclusion
This two-ingredient cottage cheese bread is a dependable, low-effort loaf that delivers comforting texture and versatile flavor with minimal ingredients. For an alternate take and full technique notes from another home-cook perspective, check out Easy 2 Ingredient Cottage Cheese Bread Recipe – Suzie The Foodie.
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Two-Ingredient Cottage Cheese Bread
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A quick and easy bread made with just cottage cheese and self-rising flour, perfect for brunch or as a side dish.
Ingredients
- 1 cup cottage cheese
- 1 cup self-rising flour
Instructions
- Preheat the oven to 375°F (190°C) and grease a small loaf pan or an 8×8-inch baking dish.
- In a bowl, combine 1 cup cottage cheese and 1 cup self-rising flour, stirring until uniform.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 25–30 minutes, or until golden brown and a toothpick comes out clean.
- Let cool for 10–15 minutes before transferring to a wire rack to slice and serve.
Notes
For substitutions, use a homemade self-rising flour mix, or make it gluten-free with a suitable blend. Store leftovers wrapped tightly in the fridge for 3–4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American