cottage cheese bread

This 4 ingredient cottage cheese bread is a great source of protein, keto friendly and so easy to make! If you live a gluten free, low carb lifestyle and crave a low carb dessert or keto wrap you will love this recipe!

4 Ingredients Chocolate Cottage Cheese Flatbread

full fat cottage cheese

eggs

Swerve

Dutch cocoa powder

Preheat your oven to 350°F (175°C).

In a high-speed food processor or immersion blender, blend the cottage cheese, eggs, Swerve, and cocoa powder until smooth.

Pour the cottage cheese mixture onto a baking sheet lined with parchment paper. You can spray it with cooking spray if it's too thin.

Spread it evenly to form a thin layer in the form of flatbread.

Bake for 10-15 minutes or until the edges are golden brown and the center is set.

https://www.youtube.com/watch?v=tK1IRhp8zjA

This 4 ingredient cottage cheese bread is a great source of protein, keto friendly and so easy to make! If you live a gluten free, low carb lifestyle and crave a low carb dessert or keto wrap you will love this recipe!

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4 Ingredients Chocolate Cottage Cheese Flatbread Recipe

This crusty dill bread is a great yeast bread for beginners, and it's packed with flavor!

Dill Bread

½ cup Flour, plus more for dusting

½ cup Small Curd Cottage Cheese

Hot Water, 100-110 degrees

Dehydrated Minced Onion

tsp Granulated Onion

Tbsp Instant Yeast

Tbsp Sugar

Salt

Tbsp Dried Dill Weed

Tbsp Dried Parsley

Tbsp Dried Dill Seed (optional)

Combine the flour, cottage cheese, water, dehydrated onion, granulated onion, yeast, sugar, kosher salt, dill weed, dried parsley, and dried dill see (if using), into a large bowl. Mix until a shaggy ball forms. Then knead together until the dough comes together to form a smooth ball, about 6 minutes by hand, or 4 minutes in a stand mixer with a dough attachment. 

Return the dough to the bowl, and cover with a tea towel, allowing the dough to rise in a warm place for about 15 minutes.

Divide the dough in half, and form two tight round balls. Place the dough balls onto a parchment lined baking sheet, about 6 inches apart.  Dust each loaf with flour and use a sharp knife or a lame to slash the tops of the loaves about ¼” deep. This will prevent the sides from blowing out during the baking. 

Arrange the racks in your COLD oven, so that one rack is on the very bottom position, and the second rack is in the middle. Place the baking sheet with the loaves on the center rack, and on the bottom rack, fill a baking pan, or other oven proof baking dish on the lowest rack, filled with boiling water.  Close the oven door and set the heat to 400 degrees. Set the timer for 40 minutes for the bread to bake. 

After 40 minutes, remove the loaves from the oven. The crust should be deep brown and firm. Using an instant read thermometer, the internal temperature of the bread should be above 200 degrees. Allow the loaves to cool completely on a wire rack before slicing. 

This Lentil Bread is simple, high-protein, and made with just three ingredients - it&#39;s fluffy, nutritious, and delicious!

Lentil Bread

350 g Split Red Lentils, uncooked ((1 ¾ cup))

250 g Cottage Cheese ((1 cup))

tbsp Baking Powder

250 ml Water ((1 cup))

Soak the lentils in water for at least 6 hours or overnight until soft.

Drain and rinse the soaked lentils thoroughly.

Add the soaked lentils, cottage cheese, water, and baking powder to a blender or food processor. Blend until the mixture is smooth and well combined. Optionally, add in any herbs or seasonings of your choice.

Preheat your oven to 180°C (350°F). Grease a 2lb loaf pan (approximately 20cm x 10cm) or line it with parchment paper.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 60 minutes, or until the bread has risen and a toothpick inserted into the center comes out clean.

Allow the bread to cool completely in the pan before slicing.

I am a ‘seasoned’ home chef. I wanted to love this but if I follow a recipe to a tee with quality ingredients and it’s a fail, I will not be making it again.

Terrible.  It didn't rise.  It's been in the oven for 2 hours and it's still not cooked.  You don't need a cup of water.  Keep searching for a better recipe!  This one isn't it

Unfortunately it didn't work for me. It came out gluggy and tasted of baking soda. I wonder if the recipe could use less baking soda. I had to throw it out.

This bread never really got done, after an hour and 45 minutes at 350 degrees F. It was heavy and unappetizing. I'm wondering if it's because my blender took several minutes to thoroughly blend the lentils, and during that time the baking powder lost its oomf. Maybe adding the baking powder after everything else is smooth would help. Or maybe a couple of eggs in the batter would help.

I made this and thought it was very tasty. My finished product did have a 1/2-inch separation of the ingredients as shown in the picture with a slice on a plate w/butter knife. However, the bottom didn't taste gummy. I soaked as prescribed and used my blender as directed. I will make this again.

Disgusting. It was dense, wet and heavy inside with a rock hard crust. The flavor was blandly unpleasant and slightly bean-y. Inedible. I cut it into chunks and put it out for the squirrels. So far they won’t touch it.

Turned out runny.  Was I supposed to add the water to the blender?

I just made the lentils  bread and it's fantastic. I did not sook my lentil as I do t have time.i washed the lentil added water blend half way I added cottage chess bleded  and added irish butter, blended added spices, thyme,rosemary,basil, turmeric,cinnamon,gloves,salt and I blended again when all became very smooth I added baking powder blended and poured it into my baking pan it was watery a bit but to my amazement it turned out fine fluffy and tasty. Thank so much.

I made it, halved the ingredients and it still fit in a small loaf tin.. I used a halogen oven so hard to gauge the times... it got quite crispy on top but was all mushy in the middle (I put in extra cottage cheese so understandable). I turned it over in the loaf tin after scraping off the top bit... yummmy with paprika garlic butter.

I stirred it so that it would cook more evenly. Added chilli flakes, garlic salt, seeds (put them in the blender - by accident.. would have preferred them intact..Also stirred in loads of Nigella seeds.. some chilli salt.. 

It's cooling now. Obvs it looks messy and rough compared to yours, but I love the taste... It's sort of stodgy but that's what Iike, not too airy fairy inside. I imagine with the seeds scattered it would be better for me.

Also grated some Matured dutch gouda on top. Would have added more grated cheese inside too. 

Tastes good..

https://www.youtube.com/watch?v=3-R26b5Fcgk

Lentil & Cottage Cheese Bread

This is a strong adaptation of  Carolina Gelen’s original cottage cheese bread. This high-protein cottage cheese bread is a game-changer for anyone looking to add more nutrition to their everyday baking. It’s soft, slightly tangy, and packed with protein thanks to the unexpected star ingredient: cottage cheese. Whether you're enjoying it toasted with a smear of nut butter or using it for a hearty sandwich, this bread is as versatile as it is nourishing. Easy to make and even easier to love, it’s the kind of recipe you'll come back to again and again. Visit groovyfoodiess.com for more of Sarah's recipes!

Cottage Cheese Bread Recipe by Tasty

cottage cheese

egg whites, (about 1 cup total)

water

active dry yeast

bread flour

salt

olive oil, (optional)

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Process the cottage cheese and egg whites in a blender until smooth, about 30 seconds. Set aside.

Stir together the water and yeast in a large bowl. Allow the yeast to activate, about 10 minutes (you’ll know when it’s done when you see bubbles!).

Add the cottage cheese-egg mixture to the yeast mixture. Stir in the flour and salt using a whisk, transferring to a fork when the mixture is too sticky. Stir until a shaggy dough forms and you can’t mix anymore. Transfer the dough to a clean work surface.

Knead your dough until smooth, about 5 minutes. If needed, lightly rub your hands with the oil to keep the bread from sticking!

Let the dough rest, covered, in a warm spot until doubled in size, about 1 hour. Shape it into your desired shape, and let it rest for another 30 minutes. Meanwhile, preheat your oven to 415°F (around 210°C) with the rack in the lower third position.

Place your loaf in a parchment paper-lined 1-pound loaf pan. Bake in the preheated oven until the bread is golden and puffy, 45–50 minutes.

Let the bread cool slightly, about 10 minutes. Slice and serve.

https://vid.tasty.co/output/375688/square_720/1745264211

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