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Cottage Cheese and Egg White Bread Recipe

Soft, protein-rich cottage cheese and egg white bread made with oat flour. This easy blender loaf requires no yeast or proofing and works well for breakfast toast, sandwiches, or meal prep.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 10
Course: Bread, Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups cottage cheese
  • 1 1/4 cups liquid egg whites
  • 1 3/4 cups oat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 tablespoon olive oil
  • Optional herbs or dry seasonings to taste

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Line an 8 × 4-inch loaf pan with parchment paper and lightly grease the exposed sides.
  3. Add the cottage cheese, liquid egg whites, and olive oil to a blender. Blend for 30–45 seconds until completely smooth.
  4. Add the oat flour, baking powder, salt, and any optional dry seasonings.
  5. Blend for another 10–15 seconds, just until the batter is smooth. Avoid overblending.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Gently tap the pan on the counter to remove large air bubbles. Sprinkle seeds or seasoning over the top if desired.
  8. Bake for 45–55 minutes, until the top is lightly golden, the center feels firm, and a skewer inserted into the center comes out without wet batter.
  9. Leave the bread in the pan for 10 minutes, then transfer it to a wire rack.
  10. Cool for at least 45 minutes before slicing with a serrated knife.

Notes

For the softest texture, use 2% or full-fat cottage cheese.
If the cottage cheese contains a lot of watery whey, drain it briefly before measuring.
Do not whip the egg whites separately.
Avoid overblending after adding the oat flour.
If the loaf browns too quickly, loosely cover the top with foil during the final 10 minutes.
Let the loaf cool completely before slicing. Cutting it while hot can make the center appear gummy or wet.
Optional savory additions include garlic powder, onion powder, Italian herbs, chives, black pepper, Parmesan, or everything-bagel seasoning.
Store the cooled bread in an airtight container in the refrigerator for 3–4 days, or freeze individual slices for up to 2 months.