Softest Fluffiest Cottage Cheese Bread (Bread Machine Dough Cycle Recipe)
Discover the secret to the softest, fluffiest bread ever — cottage cheese! This easy bread machine recipe uses the dough cycle to create a tender, flavorful loaf perfect for sandwiches, toast, or snacking, or make this loaf entirely in the bread machine! Step-by-step instructions make it simple for beginners and seasoned bakers alike. Works for 1 lb, 1.5 lb, or 2 lb bread machines — soft, no-knead, and delicious every time! Be sure to print off the recipe and make the softest, fluffiest bread you will ever make!
2 lb loaf *I used this recipe and made 2 loaves baked in 8.5x4.5” loaf pans. You could also bake in one 10x5” pan.
· ½ cup water (120 g)
· 1 cup cottage cheese (240 g)
· 2 tablespoons margarine or butter (28 g)
· 1 egg (50 g)
· 1 tablespoon sugar (12 g)
· 1 teaspoon salt (6 g)
· 3 cups bread flour (360 g) (or 455 g fresh milled flour)
· 1 ½ teaspoons active dry yeast (5 g)
1.5 lb loaf
· ⅓ cup water (80 g)
· ¾ cup cottage cheese (180 g)
· 1 ½ tablespoons melted butter (21 g)
· 1 egg (50 g)
· 2 ¼ teaspoons sugar (9 g)
· ¾ teaspoon salt (4 g)
· 2 ¼ cups bread flour (270 g) (or 350 g fresh milled flour)
· 1 teaspoon active dry yeast (3 g)
1 lb loaf
· ¼ cup water (60 g)
· ½ cup cottage cheese (120 g)
· 1 tablespoon melted butter (14 g)
· 1 egg (50 g)
· 1 ½ teaspoons sugar (6 g)
· ½ teaspoon salt (3 g)
· 1 ½ cups bread flour (180 g) (Or 235 g fresh milled flour)
· ¾ teaspoon active dry yeast (2 g)
Bread Machine (Dough Cycle)
1. Add all ingredients to your bread machine loaf pan in the order listed.
2. Select the Dough Cycle on your machine (approximately 90 minutes).
3. When the dough cycle is complete, remove the dough from the pan, gently press it out, and shape it into a loaf.
4. Place the shaped dough into a well-oiled bread loaf pan.
5. Let the dough rise until it reaches just over the edge of the pan.
6. Preheat your oven to 350°F (175°C) and bake for 30 minutes.
7. Remove the loaf immediately from the pan to prevent sogginess from steam.
8. Optional: Brush with butter and cover with a clean tea towel to cool.
9. Slice after completely cooled for best crumb and texture.
Tip: For this recipe, I used the 2 lb version, divided the dough in half after the dough cycle, and baked in two 8.5×4.5” loaf pans for 28 minutes.
Bread Machine (Full Bake Instructions)
1. Add all ingredients to the bread machine in the order listed.
2. Select your desired crust color and the Basic/White Bread setting. Press start.
3. After 5 minutes, check the dough. Add a little flour if it’s too wet or a little water if it’s too dry.
Stand Mixer Instructions
1. Measure all ingredients into your stand mixer bowl.
2. Attach the dough hook and mix on low speed (1–2 minutes) to combine.
3. Check the dough:
o If too wet and sticky, add 1–2 tablespoons of flour at a time until it pulls away from the bowl.
o If crumbly, add 1 tablespoon of water or milk and knead until it comes together.
o Weather, humidity, and season can affect your dough, so adjust as needed.
4. Knead on medium-low (speed 2) for about 8 minutes.
5. Cover the bowl with a warm, damp tea towel and let the dough rise 45–60 minutes, until expanded and puffy.
6. Punch down the dough, shape it into a loaf, and place it into a well-oiled loaf pan.
7. Let the dough rise again for 30–60 minutes, until it reaches just over the edge of the pan.
8. Bake in a preheated 350°F (175°C) oven for 30 minutes.
9. Remove the loaf immediately from the pan and brush with melted butter. Wrap in a dry tea towel to keep the crust soft.
10. Slice after cooled for the best texture and crumb.
*To use fresh milled flour, for a 2 lb loaf use 455 g, for a 1.5 lb loaf use 350 g, and for a 1 lb loaf use 235 g.
Click Here for the PRINTABLE RECIPE!
Beeswax Bread Bags, Sourdough Starter, Spurtles, Cutting Boards, and more!
*If you're looking for an alternative to plastic bread bags, our handmade beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and jojoba oil, naturally antibacterial to keep your bread from molding, and handmade right here by me and my daughters on our family farm!
Used in this recipe:
Cast Iron Bread Pan (8.5x4.5")
Cast Iron Melting Pot & Silicone Basting Brush
Flour Storage Container with lid
Bench Scrape for dividing dough
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