Cottage Cheese Bread

Warm the milk in the microwave for about 60 seconds, until very warm but not hot (about 175°F / 80°C). Place a blender jar or large mixing bowl (if using an immersion blender) on a kitchen scale and add the eggs. Note their weight, then add enough warm milk to bring the total weight to 240 grams.

Add the cottage cheese to the egg mixture and blend until completely smooth.

In the bowl of the stand mixer, combine the flour, yeast, sugar, and salt. Gradually pour in the cottage cheese mixture while mixing on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5 to 10 minutes, until the dough is smooth, elastic, and only slightly sticky.

Lightly oil your hands, the work surface, and a large bowl. Transfer the dough to the work surface and shape it into a smooth ball. Place it in the prepared bowl, cover with plastic wrap, and let it rise for 60 to 90 minutes, or until roughly doubled in size.

Transfer the dough to a lightly floured work surface and divide it in half. Shape each half into a ball, then roll or gently stretch it into a rectangle measuring about 8 × 10–12 inches (20 × 25–30 cm). Fold the two long sides slightly inward, then tightly roll up the dough, starting from one of the short sides, to form a compact loaf. Place each loaf seam-side down into a greased 9-inch loaf pan. Cover with plastic wrap and let rise for 30 to 45 minutes, or until nearly doubled in size.

Meanwhile, preheat the oven to 400°F (200°C). Bake the loaves for 28 to 30 minutes, until golden brown.

Let the bread cool in the pans for about 5 minutes, then transfer it to a wire rack to cool completely. Slice the bread and freeze the slices in freezer bags for up to 3 months. Toast the slices straight from frozen or after thawing.