Ingredients
- 1 cup low-fat or full-fat cottage cheese (225g), drained if watery
- 1 cup lukewarm water (~105°F)
- 3 3/4 cups all-purpose flour (450g)
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1 1/2 teaspoons kosher salt
Instructions
- Add the cottage cheese to a glass measuring cup and use an immersion blender to blend until mostly smooth. (Alternatively, you can blend in a blender or mini food processor, then transfer the cottage cheese to a large microwave-safe bowl).
- Microwave the cottage cheese, stirring after 30 seconds, until slightly warm to the touch but not scalding hot, 50 to 55 seconds total. (If you’re using a thermometer, it should be about 105°F).
- Transfer the cottage cheese to a large bowl, if necessary. Add the lukewarm water and whisk to combine. Add the flour, yeast, and salt, and stir with a wooden spoon or rubber spatula until a shaggy dough forms. Use your hands to knead it a few times, just until it comes together into a ball (it will be very sticky).
- Cover the bowl with plastic wrap or a clean kitchen towel and let rise at room temperature for 2 hours. Transfer to the refrigerator and chill for at least 2 hours and up to 2 days.
- Remove the dough from the refrigerator and take off the plastic wrap (it’s fine if the top has crusted slightly). Invert the dough onto a lightly floured surface so the bottom (the part that was touching the bowl) is facing up. Gently pull each side up and into the center.
- Flip the dough so the seam side is down. Using your hands, gently rotate and tuck the dough under itself to form a tight, smooth ball. Transfer to a piece of parchment paper, dust with flour, and loosely drape with greased plastic wrap.
- Let rise at room temperature until the dough springs back slowly when you press a finger into the surface, 1 to 2 hours depending on the temperature of your kitchen. It won’t double in size but will spread slightly.
- About 30 minutes before baking, place a large (4-to-6 quart) lidded Dutch oven on the center oven rack and preheat the oven to 450°F.
- Using a sharp knife, slash the top of the dough in a cross pattern. After 30 minutes, carefully remove the hot Dutch oven from the oven, lift the dough (still on the parchment) into the pot, and cover with the lid. Bake for 25 to 30 minutes or until crusty and lightly golden brown. Remove the lid and continue baking until deeply brown all over, 5 to 10 minutes more.
- Carefully lift the bread out of the Dutch oven and transfer to a cooling rack (discard the parchment). Let cool completely before slicing, at least 1 hour.
Adapted from King Arthur Baking Company's no-knead crusty white bread.
For best results, I recommend weighing the flour. If using measuring cups, gently spoon it into the cup, then sweep off any excess with the back of a butter knife.
Storage: Store the bread in a plastic bag at room temperature for up to 3 days. After that, freeze individually-wrapped slices for up to 3 months.