Traditional Crusty Cheddar Bread

Cottage cheese might sound weird in bread, but it’s genius.

The curds melt as the bread bakes, leaving behind pockets of moisture that keep this loaf soft for days while the outside gets genuinely crusty.

Baking in a casserole dish instead of a loaf pan gives you a round, rustic loaf with thick slices that are sturdy enough to toast or make into sandwiches without falling apart.

Folding the cheddar in after the first rise distributes it evenly throughout the dough without overworking it, so you get melty cheese pockets in every bite.

Baker’s Tips

• Use small curd cottage cheese at room temperature. Cold cottage cheese won’t blend smoothly into the dough
• Add flour gradually, stopping when the dough is stiff but still slightly tacky. Humid weather means you’ll need more flour, dry weather means less
• The dough should double in size during the first rise (about 1 to 1.5 hours). If your kitchen is cold, place it in a turned-off oven with the light on
• Brush the top with butter right when it comes out of the oven for a glossy, soft crust

Serving Ideas

• Grilled cheese perfection: These thick slices make incredible grilled cheese sandwiches
• Soup dipper: Serve warm with tomato soup, chili, or French onion soup
• Toast it: Slice and toast for breakfast with butter and jam