High Protein Cottage Cheese Bread
A dense, high-protein bread made with full-fat cottage cheese, rolled oats, and eggs.
Servings: 12 servings
Ingredients
Ingredients
- 24 ouncesfull-fat cottage cheese about 2 1/4 cups
- 2 1/2 cupsold fashioned rolled oats
- 5 largeeggs
- 2 tablespoonsolive oil
- 1 tablespoonbaking powder
- 2 teaspoonsgranulated sugar or keto sweetener
- 3/4 teaspoonsalt
Instructions
Instructions
- Preheat the oven to 350°F and place a rack in the center position.
- Trim a piece of parchment paper to fit across the bottom and up the two long sides of a 9 x 5 inch bread pan. Press the parchment into the pan and fold the excess over the long sides.
- Use 1 tablespoon of the olive oil to lightly grease the two short sides of the pan to hold the parchment in place.
- In a food processor, combine the 24 ounces full-fat cottage cheese, 2 1/2 cups old fashioned rolled oats, 5 large eggs, the remaining 1 tablespoon olive oil, 1 tablespoon baking powder, 2 teaspoons granulated sugar (or keto sweetener), and 3/4 teaspoon salt.
- Purée the mixture until the oats are mostly ground and the batter is smooth, stopping once or twice to scrape down the sides if needed.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60 to 70 minutes, until a toothpick inserted deep into the center comes out clean. If the top begins to darken excessively during the last 10–15 minutes, loosely tent with foil.
- Remove the pan from the oven and let the bread cool in the pan for at least 10 minutes.
- Use the parchment overhang to lift the loaf from the pan, then cool the loaf to room temperature on a wire rack before cutting and serving.
Equipment
- 9 x 5 inch bread pan
- Parchment Paper
- Food Processor
- Spatula
- Foil
- Wire Rack
Notes
Notes
Cottage Cheese Notes:
If the brand of cottage cheese you buy is thick, use it as-is. However, if you buy a brand that has a lot of liquid in it, I suggest draining off the extra liquid before adding the cottage cheese curds to the food processor. This will help the bread rise and stay fluffy after baking.
Storage:
Keep the bread in an airtight container, preferably in a zipper bag that you can squeeze all of the air out of. It will stay fresh on the counter for 2-3 days, and in the fridge for up to 5 days.
To freeze, wrap the loaf in a layer or two of aluminum foil before placing it in an airtight zipper bag. Squeeze out all excess air, and keep the bread in the freezer for up to 2 months. Thaw and keep stored in the fridge.
Cottage Cheese Notes:
If the brand of cottage cheese you buy is thick, use it as-is. However, if you buy a brand that has a lot of liquid in it, I suggest draining off the extra liquid before adding the cottage cheese curds to the food processor. This will help the bread rise and stay fluffy after baking.
Storage:
Keep the bread in an airtight container, preferably in a zipper bag that you can squeeze all of the air out of. It will stay fresh on the counter for 2-3 days, and in the fridge for up to 5 days.
To freeze, wrap the loaf in a layer or two of aluminum foil before placing it in an airtight zipper bag. Squeeze out all excess air, and keep the bread in the freezer for up to 2 months. Thaw and keep stored in the fridge.