Description
A quick and light bread recipe that yields soft, pillowy pieces without the need for kneading or yeast.
Ingredients
Main ingredients
- 3 large Eggs (Use fresh and room temperature eggs for best results.)
- 1 cup Cottage cheese, full fat or low fat (Provides moisture and structure.)
- 1/2 tsp Garlic powder (Optional for flavor; can be omitted.)
- 1/2 tsp Baking powder
- 1 tbsp Cornstarch (Gives the desired lightness; a small amount of arrowroot or tapioca can be substituted.)
- 1/4 tsp Cream of tartar (Stabilizes the egg whites.)
- 1 tsp Honey or sugar (Adds a touch of sweetness.)
- 1/4 tsp Salt
Instructions
Preparation
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the egg whites, cream of tartar, salt, and garlic powder. Whip until stiff peaks form.
- In another bowl, mix together the egg yolks, cottage cheese, honey (or sugar), baking powder, and cornstarch until smooth.
- Gently fold the egg whites into the egg yolk mixture until just combined.
- Spoon dollops of the batter onto the prepared baking sheet, shaping them into rounds.
- Bake for about 25-30 minutes or until golden and set.
- Allow to cool slightly before serving.
Notes
Serve warm as mini buns with cheese, butter, jam, or sandwich fillings. Store cooled pieces in an airtight container in the fridge for up to 3 days. Freeze for up to a month with parchment between layers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: brunch, Snack
- Cuisine: American