A tasty blend of cheese and onions along with lots of pepper and garlic flavors. This Polish Ancestor Bread recipe is one of my popular creations, inspired by my two grandma's; both Polish and very good cooks. This is a combination of both of their baking methods. One mostly cooked from scratch and the other liked to use some pre-made mixes-with seven children it makes a lot of sense. My Polish Ancestor bread recipe is rich, dense and very moist. This recipe was inspired by one of my favorite Polish dishes—cottage cheese and onion pierogi.  I incorporated cheeses, onions and eggs because that is what I love about the Polish dishes that I enjoyed as a child and that were passed down to me, mainly through watching the food preparation process and by word-of-mouth from my mother.


  • 24 oz. large curd cottage cheese
  • 3 large eggs
  • 2 Tbsp. cream cheese
  • 2 Tbsp. shredded cheddar cheese
  • 2 Tbsp. minced yellow onion
  • 1/2 minced garlic clove
  • 3 tsp. black ground pepper
  • 1 tsp. salt
  • 1/2 tsp. garlic salt
  • 2 Tbsp. small potato or regular croutons
  • 1 1/2 c. Bisquick
  • 1 tsp. vegetable oil.
  • 9" baking dish


  1. Mix together: separately beaten eggs, cottage cheese, onions, garlic, salt, garlic salt and pepper.
  2. Refrigerate the cottage cheese mixture for two or more hours to marinate. This will blend all of the ingredients and enhance the flavors.
  3. Mix in a large bowl: cottage cheese mixture and cream cheese, blend well.
  4. Add all other ingredients: use only 1 1/2 Tbsp. of shredded cheddar cheese, Bisquick and croutons. Blend well.
  5. Taste test for flavor and texture. Add any needed ingredients and mix thoroughly.
  6. Add the mixture to an oiled baking dish. Sprinkle remaining shredded cheddar cheese on top.
  7. Place in a 350 degree preheated oven for 30 to 45 minutes or until light golden brown around the edges.
  8. Enjoy Polish Ancestor Bread in place of other side dishes or as a light lunch, along with your favorite soup or salad.