Crusty Cheese Bread

Crusty Cheese Bread

  • Prep Time: 1 hrs 30 mins
  • Total Time: 2 hrs 15 mins
  • Yield: 1loaf

    • About This Recipe

    “My family loves this cheesy bread–especially the variation with the extra cheese. It is the cheesiest!”

    Ingredients

  • 1packageactive dry yeast
  • 1/4 cupwater
  • 1cupcottage cheese
  • 1tablespoonsugar
  • 1 1/2 teaspoonssalt
  • 1egg
  • 2 1/4 cupsflour

    • Directions

  • Sprinkle yeast over warm water.
  • Let stand 5 minutes.
  • Stir gently to moisten.
  • With mixer, blend softened yeast with cottage cheese, sugar, salt and egg.
  • Add flour in 1/2 cup portions to form stiff dough.
  • Beat well by hand after each addition.
  • Cover dough and let rise in a warm place until double (about 1 hour).
  • Butter a 1 1/2 quart casserole.
  • Stir down dough and transfer to buttered casserole.
  • Let rise another 30 to 40 minutes until almost double.
  • Preheat oven to 350 degrees.
  • Bake 40 to 50 minutes or until golden brown.
  • Brush crust with butter and serve.
  • Variations: Add 1 tablespoon grated onion and 2 tablespoons toasted sesame seeds before adding flour.
  • Mix in 1 cup grated sharp cheddar cheese when stirring down dough.

    • Reviews

  • “Great bread, thanks for posting your recipe.I did not have cottage cheese, but did have some ricotta and it worked out perfectly in its place.I mixed in the cheddar as suggested.It was soft and moist.If anything maybe a little bland.Next time we are going to mix in some herbs and lots of garlic.thanks!!”

  • “As you can see from my photo, I made a double batch. One in a typical rectangular bread pan, and one in a 1.5 qt round casserole dish, which turned out fine. I used fat-free cottage cheese and low-fat sharp yellow cheddar. The result was a dark brown (but not burnt) cripsy crust and a spongey, chewy inside that was really delicious. I bought fresh active yeast (pull date was 2 years from now!) and yet it was pretty dead, didn’t foam at all in the warm water. Afraid it would give me a poor result, I decided to use a packet of instant yeast I had and it worked just fine (left out the water because instant yeast doesn’t need to be primed.) Since I made a double batch, I should have used 2 packets of yeast, which might have given me larger loaves. It also took almost twice as long to rise. But then end result was fabulous and I will definitely make it again. Maybe with jalapeños next time! This deserves more than 5 stars!”

  • “This is an excellent recipe.Such tasty bread!I did add the cheddar cheese, a generous cup of it.I used a combination of whole wheat and whole wheat pastry flour, so I included probably a quarter cup of wheat gluten.Definitely going to make this recipe again.”

  • “I’ve made bread before but was kinda nervous about making cheesebread, this was delicious amazing and easy! Fantastic :)”

  • “I can’t believe I forgot to review this recipe. This is so good, I was skeptical because I absolutely hate cottage cheese. This bread was awesome, moist on the inside and cheesey. I served this with homemade broccoli cheese soup. Wonderful recipe, thanks so much for posting!”

  • “This is the taste i’m looking for in a cheesebread, its cheesy, crusty on the outside and soft in the inside. I am infact very satisfied on the outcome. Thanks for sharing the recipe.”

  • “I made this tonight and it was fantastic!Nice and crusty with a tender interior.I added a cup of shredded cheese…Borden’s six-cheese plus some sharp cheddar, and it was wonderful!Be sure to pack the cheese in the cup for the cheesiest flavor. Will be making this for my Christmas gift baskets. Thank you!!”

  • “This bread makes the perfect tasty accompaniment to a hot bowl of comforting soup! It’s soft, savory, and a great way to use up some cottage cheese. I baked the variation using grated cheddar cheese, adding it when I formed the loaf so that pretty orange swirls of melted cheese show in each slice. I also included part whole wheat flour, added a couple tablespoons water, and decreased the salt to 1 teaspoon. My bake time was 38 minutes with a foil covering over the 8.5 x 4.5″ loaf for part of that time. We just love this bread ~ Thanks Sharlene for sharing a great recipe!”

  • “Amazing! What a simple and flavorful bread! I am very impressed. I ate 3 pieces in one sitting! I thought cottage cheese was a strange ingredient for bread but it reallyadds the nicest flavor. I made the original version with no variations. I would love to try stirring in or topping with cheddar. BTW, for all you beginners like me, a quart and a half casserole is the same as a 9 X 5 loaf pan ;)YUM!”

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