Cottage Cheese Brown Bread Twist

I like reality that tastes like bread.”Jean Anouilh


While most cheese hardly has a reputation as a diet food, cottage cheese has long been a staple in many health conscious diets. It has a higher gluten and a lower fat content than any of the other cheeses, however – due to its texture and milder flavour – less favoured by ultimate cheese-lovers. Available in several varieties, cottage cheese is versatile in the kitchen, can be consumed on its own or added to sweet or savoury recipes. Cottage cheese is healthy to eat as part of a balanced diet, and provides a source of several essential nutrients. This soft cheese contributes to the success of baked goods with a wonderful layer of flavour, and in addition, cottage creates extra softness of the texture in the finished bakes.

 “Good bread is the great need in poor homes, and oftentimes the best appreciated luxury in the homes of the very rich.”A Book for A Cook’


Bread dough: 125 ml water, 100 ml yoghurt, 2 tbsp olive oil, 2 tbsp honey, 1,5 tsp salt, 450 gr strong brown bread flour, 25 g fresh yeast
Filling: 1 tub cottage cheese (about 6 tbsp), horseradish cream


In large bowl, dissolve yeast in warm water, let stand for 10 minutes or until frothy. Stir in other ingredients to make soft slightly sticky dough. Turn out onto lightly floured surface; knead for 10 minutes, adding enough some flour as necessary to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour. Punch down dough; turn out onto lightly floured surface. Roll out into rectangle. Spread filling over dough starting with horseradish, leaving a 1/2-inch margin clear of filling along all sides, pressing into surface gently (interestingly the filling becomes almost invisible in the crumb of the finished product). Starting at long edge, tightly roll up; pinch seam to seal. Place seam side down; cut in half lengthwise. Keeping cut sides up, twist or “braid” the two halves together, working from the centre to each end; then pinch ends together to seal and place on prepared baking tray. Cover with plastic wrap; let rise until doubled in bulk, about 30 minutes. Bake in centre of 200°C oven for 35 minutes or until golden. Remove from tray and let cool on rack.

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”   J.R.R. Tolkien

9 thoughts on “Cottage Cheese Brown Bread Twist

  1. Pingback: Cottage Cheese Brown Bread Twist | Skipping Stars Productions LLC

  2. This looks so good. Returned from a 3-week trip last night, and the one thing I wanted was some bread, quality bread and then I see your post and I wanted to cry 🙂

    I did have some decent ‘sunflower bread’ I had frozen, and it served its purpose…but the photo of this Cottage Cheese Brown Bread hit the spot.

    • Dear, Dear Randall,

      I truly, from the bottom of my heart wish that I could have invited you to share this bread, a treat you would deserve for your inspiring photos. Thank you for the lovely comment, and to make up for your loss, I will soon publish and dedicate my newly-dreamed cupcake, “Sunset in Korea” to you and your breathtaking sunset shot in your latest post 😉 J.

      • Wonderful! Thank you…and look forward to seeing the beautiful cupcakes. Being creative in baking I really an art – not only are we able to view its beauty & enjoy its scent, but in the end taste the masterpiece.

  3. OMG – this looks delicious!! You seem like a pro in making bread! I have been wanting to make some myself… but haven’t learned yet. Would you reckon I could just give it a try in my own kitchen or shall I practice how to make bread in a cooking class beforehand? I have no idea how it is to knead, or if there is a process for it? Any tips would be very helpful! Thanks!

    • Hi, thank you very much for following my blog and for the compliments. You can certainly just tuck in and start to make bread in your own kitchen. Start with a simple recipe (like the one in my latest post) that almost definitely guarantees success. The processes usually become personal choices anyway, there is no ultimate, best way of kneading, mixing or else, practice really make the master in bread making.So be brave and start! Although, having said that, even knowing the majority of basic techniques, I still attend classes occasionally, just for the fun of sharing the experience…If you need any further advice please do not hesitate to ask 😉 Good luck!

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