Soft, tender, and made with just two pantry-staple ingredients, this 2-Ingredient Cottage Cheese Bread is a quick, forgiving loaf that feels homemade even when you’re short on time. I’ve baked this several times as an easy sandwich loaf and as a stove-top toast — if you like the best cottage cheese flatbread, this loaf gives the same creamy tang in a sliceable form.
Why Make This Recipe
- Super simple: only cottage cheese and self-rising flour — no yeast, no kneading, and no long rise times.
- Great texture: tender crumb with a slight tang that pairs with sweet or savory toppings.
- Time-saver: ready from mixing to table in about 40–45 minutes.
- Versatile: works for sandwiches, toasts, or as a side to soups and salads — I love it because it’s my go-to when I want fresh bread without babysitting dough.
- If you want extra protein or a flatter option, try this high-protein cottage cheese flatbread for another quick cottage-cheese based bake.
Recipe Overview
Prep time: 10 minutes
Cook time: 30–35 minutes at 375°F (190°C)
Total time: 40–45 minutes
Servings: 8 slices (1 loaf)
Difficulty: Easy
Method: Mix cottage cheese and self-rising flour until just combined, transfer to a greased 8×4-inch loaf pan, then bake at 375°F until golden and a toothpick comes out clean.
My Experience Making This Recipe
The first time I tried this loaf I over-blended the batter and ended up with a denser crumb, so now I pulse the cottage cheese just enough to smooth the curds. After a few tests I found the ideal ratio and pan size that yields a moist center and golden crust every time.
How to Make Soft & Easy 2-Ingredient Cottage Cheese Bread You’ll Love
Start by measuring 1 cup (225 g) full-fat cottage cheese and 1 cup (120 g) self-rising flour. Pulse the cottage cheese in a blender or food processor for 10–15 seconds to smooth large curds, then add the self-rising flour and pulse 6–8 times — stop when the mixture comes together into a thick batter. Spoon into a greased or parchment-lined 8×4-inch loaf pan, smooth the top, and bake at 375°F (190°C) for 30–35 minutes. Let the loaf cool 10–15 minutes in the pan, then transfer to a rack to finish cooling so the crumb sets and slices cleanly. For a slightly richer result, brush the top with melted butter right after baking.
For a custardy texture similar to other cottage-cheese-based bakes, I often reference techniques I use in my creamy cottage cheese egg bake, especially the gentle folding and careful blending.
Expert Tips for Success
- Measure flour correctly: spoon flour into the cup and level it — packing flour makes the loaf too dense.
- Don’t overmix: pulse just until combined to avoid developing gluten, which tightens the crumb.
- Use full-fat cottage cheese for better texture and flavor; low-fat may yield a drier loaf.
- Room-temperature ingredients bake more evenly; if the cottage cheese is straight from the fridge, let it sit 10 minutes.
- If you want a lighter, airier crumb, try the whipping techniques I use in these fluffy cottage cheese blueberry cloud breads to incorporate a bit more air before baking.
How to Serve Soft & Easy 2-Ingredient Cottage Cheese Bread You’ll Love
- Slice and grill for toasted sandwiches — it holds up well to a hot panini press.
- Serve warm with honey and soft goat cheese for a simple brunch plate.
- Use as a savory base with avocado, smoked salmon, or a fried egg for breakfast.
- Cut into cubes and crisp in a skillet for buttery croutons on salads or soups.
Storage and Reheating Guide
Cool completely before storing to avoid sogginess. Store wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, freeze sliced bread in a freezer bag for up to 3 months — separate slices with parchment to prevent sticking. Reheat frozen slices straight from the freezer in a toaster oven at 350°F (175°C) for 6–8 minutes, or microwave a slice for 20–30 seconds and then crisp under a broiler for 1–2 minutes if you want a toasted finish.
Recipe Variations
- Add-ins: fold in 1/2 cup chopped herbs and 1/3 cup grated parmesan for a savory herb loaf.
- Gluten-free: swap self-rising flour for a 1:1 gluten-free self-rising flour blend and add 1/2 teaspoon xanthan gum if the blend lacks it.
- Egg-enriched: for a sturdier, richer loaf, add 1 large beaten egg to the batter (this becomes a 3-ingredient version but improves sliceability).
- Sweet twist: for dessert-style mini loaves, stir in 1/4 cup sugar and 1 teaspoon vanilla, then top with a streusel — a flavor direction inspired by seasonal ideas like pumpkin cheesecake cupcakes.
Nutritional Highlights
- Protein-rich: cottage cheese provides a good dose of protein per slice, making this loaf more sustaining than many quick breads.
- Calcium: cottage cheese contributes calcium and other dairy nutrients.
- Allergens: contains dairy and gluten (unless you use a certified gluten-free flour). Consider portioning slices (about 1/8 of loaf) to manage calories if you’re tracking intake.
Troubleshooting Common Issues
- Loaf too dense: likely over-packed flour or overmixing; re-measure flour and mix gently next time.
- Soggy or gummy center: underbaked — tent with foil and bake additional 5–10 minutes, checking with a toothpick that comes out clean.
- Crumb falls apart when sliced: loaf wasn’t fully cooled — always cool on a rack at least 15–20 minutes before slicing, or refrigerate briefly to firm.
Frequently Asked Questions
Q: Can I use low-fat or nonfat cottage cheese?
A: Yes, but full-fat cottage cheese yields a moister, more flavorful loaf. Low-fat versions can produce a drier texture; if using them, reduce oven time slightly and consider adding one egg to improve moisture and structure.
Q: What if I don’t have self-rising flour?
A: Make your own by combining 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Whisk together before adding to the cottage cheese so the leavening is evenly distributed.
Q: Can I make this into muffins instead of a loaf?
A: Absolutely. Divide the batter into a greased or lined 12-cup muffin tin and bake at 375°F (190°C) for 12–16 minutes until golden and a toothpick comes out clean. Muffins bake faster, so watch closely.
Q: How long will leftover bread keep in the freezer and how should I reheat it?
A: Freeze for up to 3 months in a sealed bag with slices separated by parchment. Reheat slices from frozen in a toaster oven at 350°F (175°C) for 6–8 minutes, or microwave for 25–30 seconds then toast briefly for crispness.
2-Ingredient Cottage Cheese Bread
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A quick and easy loaf made with just cottage cheese and self-rising flour, yielding a soft and tender texture perfect for sandwiches or as a side dish.
Ingredients
- 1 cup (225 g) full-fat cottage cheese
- 1 cup (120 g) self-rising flour
Instructions
- Pulse the cottage cheese in a blender or food processor for 10–15 seconds to smooth large curds.
- Add the self-rising flour and pulse 6–8 times until the mixture forms a thick batter.
- Spoon the batter into a greased or parchment-lined 8×4-inch loaf pan and smooth the top.
- Bake at 375°F (190°C) for 30–35 minutes until golden and a toothpick comes out clean.
- Let the loaf cool in the pan for 10–15 minutes, then transfer to a rack to cool completely before slicing.
Notes
For a richer flavor, brush the top with melted butter right after baking. Ensure to measure the flour correctly and pulse just until combined to avoid a dense texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 10mg