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  5. Found the recipe on her sub stack finally😭
    (Ingredients in other comments)

    “In a large mixing bowl, combine the active dry yeast and lukewarm water and set aside to hydrate.
    In a blender or food processor, combine the egg whites and cottage cheese. Blend until smooth. Add the blended mixture to the yeast mixture and whisk to combine.

    Whisk the flour with a dry whisk in its container to remove any lumps and aerate the flour. Measure it and add the flour and salt to the wet mixture.
    Whisk using a Dutch whisk or fork to combine.
    You will be left with a shaggy, sticky dough. Dust the work surface with more flour and dump the dough on it. Knead the dough for 5 to 6 minutes, or until it starts looking smooth. You can also knead the dough using a stand mixer, until smooth.
    Dust your hands with more flour to prevent them from sticking to the dough or oil your hands little bit of oil. Use a bench scraper to help lift the sticky dough from your work surface and continue kneading. Shape the dough into a ball and place it back in the mixing bowl.

    Cover and proof in a warm spot for 1 hour, until almost doubled in size. Line a 10 x 4-inch (26 x 10 cm) loaf pan with parchment paper (if needed) —

    a smaller loaf pan such as the standard 9 x 5-inch loaf pan won’t work, the dough will ooze out on the sides. If you don’t have a pan with those exact measurements, no problem! ……(she talks abt pans so do what you gotta do) After an hour of proofing, punch down the dough to deflate. Roll it into a log, stitch the ends by pinching them together.

    Proof the bread in the loaf pan for 20 to 25 minutes, until visibly risen and puffed up. In the meantime, preheat the oven to 400°F.

    After proofing the dough, make a slit in the middle using a sharp knife or razor blade. Bake in the oven for 40 to 45 minutes.

    The bread will brown on the top pretty quickly — to prevent it from burning, cover the top with a sheet of aluminum foil as soon as it turns crusty and brown. You will be able to tell the bread is done baking when the bread sounds hollow after a gentle tap on the crust.”

  11. INGREDIENTS
    1 1/2 teaspoons (5 g) active dry yeast

    1/3 cup (75 g) lukewarm water

    1 cup (250 g) egg whites or 7 to 8 egg whites

    1 cup (255 g) cottage cheese

    4 2/3 cups (582 g) bread flour, plus more for dusting

    1 tablespoon (10 g) Diamond Crystal kosher salt

  12. This is NOT cottage cheese bread. This is wheat flour bread with some cottage cheese mixed in there. With a ratio of 4-2/3 cups wheat to 1 cup cottage cheese, I rest my case. The whole idea of people seeking out this type of label is to avoid wheat.

  13. Ingredients(you cant find the recipe in her website so dont even bother looking)

    Active dry yeast: 1½ teaspoons (5 grams)

    Lukewarm water: ⅓ cup (75 grams)

    Egg whites: 1 cup (250 grams)

    Cottage cheese: 1 cup (255 grams)

    Bread flour: 4⅔ cups (582 grams)

    Kosher salt: 1 tablespoon (10 grams)

  20. Click on her photo on her thumbnail. That will bring you to her YouTube home page. Click on “more” under the header. That will open another page 🙄 scroll to find “recipe newsletter,” which opens yet ANOTHER page 😵‍💫 under “most popular” EUREKA…there it is! Aren’t you glad you jumped through all those hoops? 🤯🥵 BTW, this recipe is NOT Keto, as many cottage cheese recipes floating around YouTube are right now. No wonder it looks so much like “real” bread. It does look yummy, though!

  21. For everybody saying the link doesn't work, I didn't try the link myself as everyone is saying it doesn't work BUT that did not stop me from looking up her name and well, the title of this recipe. Sure enough I'd located the very workeable link to the recipe!!! The internet works if ya know how to use it 🙂

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