-This has around 15 g protein per slice if using a standard loaf size -This is also great in mini loaf pans! You can have two fun toasts for breakfast or a snack! -Best sliced nice and thick, don't overcook it and dry it out -These would likely also make great protein hamburger buns if you shape and bake it as such, I haven't tried it yet

-1 1/2 tsp of dry active yeast
-1/3 cup lukewarm water
-1 cup cottage cheese
-1 cup egg whites
-4 2/3 cup bread flour
-1 tbsp salt
-drizzle of olive oil

Optional Flavor Ideas:
-Gochujang Sesame
-Kalamata Olive Garlic Rosemary
-Raspberry Jam Cinnamon Biscoff Butter
-Pumpkin Cinnamon Roll
-Pizza

1. Prep your egg whites if using whole eggs and put them aside for later

2. Add the yeast and water to a bowl, mix it a little. Let that sit for at least 5 minutes.

2. Using a blender, food processor, or immersion blender, blend the cottage cheese and egg whites together until smooth.

3. Combine the egg white-cottage cheese mixture with the yeast-water mixture, mix well. [Though the original recipe has you add in the salt after the flour, I'd recommend adding in the salt now and blending a bit again.]

4. Add in the flour. The bread may initially be shaggy but come together well, being only slightly sticky. Knead as much as 'kneaded!'

5. Oil a large boil to ensure that the dough doesn't stick to the bowl, then place the dough into the bowl and cover with a clean towel while the dough rises for about an hour to 90 minutes. It should double in size. [If not, your yeast may have gone stale].

6. When done, punch the dough once to release excess air. Spread out the dough onto a flat surface, a rolling pin isn't necessary but wouldn't hurt if you want that very rolled, marbled effect.

7. At this point, add in any fun flavorful fillings that you might desire if using. [Note: Adding something oily such as olive oil will cause the bread to fall apart more so. It's not bad if it falls apart, just don't expect it to behave like a cohesive slice of bread if slice.]

8. Roll up the dough as if making a cinnamon roll but not in a cinnamon roll shape of course, shape it like a loaf of bread. Pinch the seams shut where your roll ends.

9. Place the dough into an oiled (if desired for nonstick effect) loaf pan, or any kind of pan desired! (These would likely also make great protein hamburger buns if you shape and bake it as such, I haven't tried it yet).

10. Allow the dough to rest in the pan for 20 minutes, now is a good time to preheat your oven to 400*F. You can slice a line across the top of the dough which I'm not sure if is a practical thing or decorative...

11. bake for 40 - 50 minutes until golden brown but don't overdo it or your bread will become dry. Note: The bread will rise generously in the oven. Enjoy!