Yeast-free curd bread
4 servings
90 minutes
Cottage cheese bread without yeast is a cozy and simple bake rooted in Russian culinary traditions. It has a tender texture, a slight tang from the cottage cheese, and a rich flavor from rye flour, creating an ideal balance of softness and density. This bread is especially good for breakfast or dinner and can be served with honey, sour cream, or jam. Unlike yeast bread, it cooks faster, with baking soda and vinegar ensuring its lightness and airiness. Historically similar recipes can be found in rural homes where fresh cottage cheese was an accessible and beloved ingredient. This bread is a wonderful example of homemade baking that conveys the warmth and comfort of family traditions.
1
Mix the cottage cheese and eggs.
- Cottage cheese: 250 g
- Chicken egg: 3 pieces
2
Add flour, then salt. Mix. It will result in a heterogeneous mixture.
- Rye flour: 6 tablespoons
- Premium wheat flour: 6 tablespoons
- Salt: 0.7 teaspoon
3
Add baking soda to a tablespoon and extinguish it with vinegar, after the reaction pour the contents of the spoon into the mixture and stir.
- Soda: 0.5 teaspoon
- Vinegar: 0.5 tablespoon
4
Line the baking dish with foil, grease the bottom and sides with vegetable oil, and sprinkle with wheat bran to prevent the bread from sticking to the dish (optional).
5
With wet hands, shape the dough into a loaf. You can simply flatten the mass in the mold.
6
Bake in a preheated oven at 180-200 degrees for 40-45 minutes, but in any case until golden brown. The bread should rise about 1.5 times.
7
Turn off the oven and keep the bread inside for another 20-30 minutes.
8
Let the bread cool down and you can slice it. Enjoy your meal!