High Protein Cottage Cheese Bread
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You're gonna love this high protein bread! I slightly adapted this recipe from a friend who got it from https://carolinagelen.substack.com/p/.... Be sure to check out her substack!
INGREDIENTS
1 cup (250 g) egg whites (7 to 8 egg's worth if separating from whole eggs)
1 cup (255 g) full fat cottage cheese
1/3 cup (75 g) lukewarm water
4 2/3 cups (582 g) bread flour (do not use AP)
1 tablespoon (10 g) kosher salt
1 1/2 teaspoons (5 g) instant dry yeast
INSTRUCTIONS (for 2 small loaves)
1. Blend egg whites, cottage cheese, and water in a blender until smooth.
2. In a bowl or Bosch/Kitchenaid, mix together the bread flour, salt, and instant yeast. If using active dry yeast, add it to the 1/3 cup water separately and let it bloom for 5 minutes to activate, then add it to the rest of the ingredients.
3. Combine the wet and dry ingredients together and knead for 5-6 minutes, adding additional flour 1 tablespoon at a time until the dough has come together and is slightly tacky but not sticky.
4. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
5. Meanwhile, prepare two small loaf pans with parchment paper. Grease each pan.
6. Deflate the dough, then split into two equal pieces. Press each piece into a rectangle. Roll each piece into a log, then crimp and pinch the edges to smooth and pinch everything in.
7. Bake in a 400º F preheated oven for about 22-25 minutes, placing a piece of foil over the top halfway through baking. The loaves should be pulled between 190º-200º F.
8. Let cool completely, then slice and serve. Keep in an airtight container and use with 2-3 days unless refrigerated.
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