In a large bowl, stir together the active dry yeast, sugar, and warm water. Let sit for 5 to 10 minutes, until the yeast is foamy and bloomed.
In a blender or food processor, blend the cottage cheese and egg whites until completely smooth.
Pour the cottage cheese mixture into the bowl with the bloomed yeast. Add the bread flour and kosher salt. Using a wooden spoon, mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for 5 to 6 minutes, until smooth and elastic. If the dough feels too dry or is difficult to knead, lightly wet your hands under the tap and continue kneading.
Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm spot in your kitchen and let rise for about 1 hour, or until doubled in size.
Punch down the dough to release the air. Press it flat, then shape it into a log, pinching the seam tightly closed. Place the dough into a lightly oiled loaf pan.
Cover loosely and let the dough proof for 20 minutes. While the dough is proofing, preheat the oven to 400°F.
Once the dough has finished proofing, use a razor blade or a sharp knife to make a slit down the center of the loaf.
Bake for 45 to 50 minutes, until the loaf is golden brown and baked through.
Let the bread cool completely before slicing. This bread is perfect for grilled cheese sandwiches.
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