Protein Bread

Step 1

In a large bowl mix together dry active yeast and warm water. Allow the yeast to bloom.

Step 2

In the bowl of a blender or food processor, blend together the cottage cheese and egg whites until smooth. Once smooth, pour into the bowl of the yeast mixture.

Step 3

Into the same bowl add in 4 ⅔ cups of bread flour and 1 tbs of kosher salt. Using a wooden spoon, mix together until the dough forms a shaggy ball. From there, pour it onto a lightly floured surface and knead until until smooth. Around 5-6 minutes. If the dough feels very dry and hard to knead,  wet your hands under the tap and the continue to knead.

Step 4

Once the dough ball is smooth, place into a lightly oiled bowl and cover with plastic wrap. Place it somewhere cozy in your kitchen and let double in size. This takes about an hour.

Step 5

Once dough has doubled in size, punch out the air and press the dough flat. Now roll into a log and pinch the ends together tightly. Don’t skip this step and try to make sure the seam is tight. Now place the log into a bread loaf pan and allow to proof for another 20 minutes.

Step 6

While the bread is proofing preheat the oven  to 400F.

Step 7

Once the loaf is done proofing I suggest using a razor blade or sharp knife to slit down the middle.

Step 8

Bake loaf for 45-50 minutes. Cool loaf completely and then slice. Do yourself a favour and make a grilled cheese sandwich with this.