I still remember the first time I mixed just two things and ended up with a warm, tender loaf that flattened my notion of what “simple baking” could be. This Easy 2-Ingredient Cottage Cheese Bread is exactly that: tangy cottage cheese folded into self-rising flour, baked into a rustic quick bread that’s high in protein, low in carbs (depending on the flour choice), and ready without fuss. It’s ideal for busy mornings, a no-fuss brunch loaf, or a quick sandwich base when you want something homemade but don’t have time for yeast.
I sometimes stretch leftovers into sweet or savory toasts — see my spin on a savory bread pudding in another recipe for inspiration: cottage cheese bread pudding ideas.
Why you’ll love this loaf
- Minimal ingredients: only two pantry staples if you keep self-rising flour and cottage cheese on hand.
- High-protein option: cottage cheese boosts protein and keeps crumb moist without lots of fat.
- Quick and dependable: no kneading, no proofing, about 40–50 minutes from start to finish.
- Versatile: works as breakfast toast, a sandwich base, or a side to soups and salads.
If you want a soft, slightly tangy bread without yeast, or a low-effort baking win for weeknight dinners and brunches, this loaf fits the bill.
Step-by-step overview
This is a quick, three-part process:
- Mix the cottage cheese and self-rising flour into a shaggy dough.
- Shape into a round or place in a small loaf pan.
- Bake until golden and a skewer comes out clean. Cooling briefly sets the crumb for slicing.
That’s it — no proofing, no special equipment.
What you’ll need
- 1½ cups self-rising flour (see notes for a substitution if you don’t have it)
- 1 cup cottage cheese (use small-curd for a finer texture; full-fat or low-fat both work)
Optional: a pinch of salt if your self-rising flour is mild, or a tablespoon of melted butter brushed on top before baking for a richer crust.
Notes on ingredients:
- Self-rising flour contains baking powder and salt; if you use all-purpose flour, add 1½ teaspoons baking powder and ¼ teaspoon salt to mimic self-rising flour.
- For a finer crumb, choose small-curd cottage cheese and, if you prefer, briefly pulse it in a blender to smooth it before mixing.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a small loaf pan.
- In a mixing bowl, combine the self-rising flour and cottage cheese. Use a wooden spoon or spatula to fold until a shaggy, slightly sticky dough forms. Don’t overwork — stop when the flour is incorporated.
- Turn the dough onto a lightly floured surface and gently shape into a round boule, or press it into a greased 8×4-inch loaf pan. Smooth the top with a wet spatula if needed.
- If you like, score a shallow line across the top with a sharp knife for a rustic look. Optionally brush the top with a little melted butter or olive oil.
- Bake for 30–40 minutes (loaf pan may take 35–45 minutes) until the crust is golden and a toothpick inserted in the center comes out clean. The internal temperature should be roughly 190–200°F (88–93°C) for a fully baked quick loaf.
- Remove from the oven and cool on a rack for at least 15 minutes before slicing — this resting time finishes the set of the crumb and makes slicing cleaner.
Best ways to enjoy it
- Slice and toast for breakfast, then top with jam, honey, or mashed avocado and a sprinkle of chili flakes.
- Use thick slices for sandwiches — egg salad and sliced tomato pair beautifully.
- Serve warm alongside a bowl of stew or a light green salad for a quick weeknight meal.
- For more serving ideas and a slightly different take on cottage cheese bread, you can check this expanded recipe collection: cottage cheese bread variations.
Storage and reheating tips
- Room temperature: keep wrapped in plastic or in an airtight container for up to 2 days.
- Refrigerator: store wrapped for up to 5 days; bring to room temperature before toasting to refresh the crumb.
- Freezing: slice and freeze in a zip-top bag for up to 2 months. Thaw slices at room temperature or toast frozen slices directly.
- Reheat slices in a toaster or under the broiler for a quick crisp-up. Always cool completely before freezing to avoid condensation and sogginess.
Helpful cooking tips
- Don’t overmix: overworking the dough can make the crumb tough. Mix until just combined.
- Texture control: briefly blitz cottage cheese in a blender for a smoother loaf. If you like more rustic texture, leave the curds intact.
- Even baking: if the top browns too quickly, tent with foil after 20–25 minutes.
- Pan choice: a round boule on a baking sheet yields a rustic crust; a loaf pan gives uniform slices — choose based on how you plan to use the bread.
Creative twists
- Herb & garlic: stir in 1–2 tablespoons chopped fresh herbs (rosemary, thyme, or chives) and 1 minced garlic clove into the dough for an aromatic savory loaf.
- Cheesy version: fold in ½ cup grated sharp cheese for a richer flavor and meltier crumb.
- Sweet twist: add 2 tablespoons honey and a teaspoon of cinnamon, then top with sliced almonds before baking for a breakfast-style sweet bread.
- Gluten-free: use a 1:1 gluten-free self-rising blend, or combine 1½ cups gluten-free all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 5–10 minutes prep and 30–45 minutes baking plus a short cooling time — roughly 40–60 minutes total.
Q: Can I make this without self-rising flour?
A: Yes — use 1½ cups all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt to mimic self-rising flour.
Q: Will this bread rise like yeast bread?
A: No. This is a quick bread; it won’t have the same airy crumb as yeast-leavened loaves, but it will be tender and slightly dense with a pleasant crumb from the cottage cheese.
Q: Is it suitable for low-carb diets?
A: That depends on the flour you choose. Using almond flour or other low-carb flour blends requires recipe adjustments (add more binder like eggs). For the classic two-ingredient approach, carbohydrate content mirrors the flour used.
Q: Can I add mix-ins like nuts, seeds, or dried fruit?
A: Yes. Fold in up to ½ cup of mix-ins gently right before shaping. Be mindful that wet add-ins (juicy fruit) can increase baking time.
Q: How do I know when it’s done without a thermometer?
A: The loaf should have a golden-brown top and sound slightly hollow when tapped. A toothpick inserted into the center should come out mostly clean with only a few moist crumbs.
Conclusion
If you want a fast, protein-rich loaf that’s forgiving and adaptable, this two-ingredient cottage cheese bread is a dependable choice. For the original version and an alternate take with detailed photos, see this full recipe: Easy 2 Ingredient Cottage Cheese Bread Recipe – Suzie The Foodie.
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Easy 2-Ingredient Cottage Cheese Bread
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A simple and quick bread made with just cottage cheese and self-rising flour, perfect for busy mornings or a quick snack.
Ingredients
- 1½ cups self-rising flour
- 1 cup cottage cheese
- Optional: pinch of salt
- Optional: 1 tablespoon melted butter (for brushing)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease a small loaf pan.
- In a mixing bowl, combine the self-rising flour and cottage cheese, folding until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and shape into a round or press it into the loaf pan.
- Optionally, score a line across the top and brush with melted butter or olive oil.
- Bake for 30–40 minutes until golden and a toothpick inserted comes out clean.
- Cool for at least 15 minutes before slicing.
Notes
Don’t overmix the dough; this can make the crumb tough. Optional mix-ins include herbs, garlic, or cheese for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American