In a large bowl mix together dry active yeast and warm water. Allow the yeast to bloom.
In the bowl of a blender or food processor, blend together the cottage cheese and egg whites until smooth. Once smooth, pour into the bowl of the yeast mixture.
Into the same bowl add in 4 ⅔ cups of bread flour and 1 tbs of kosher salt. Using a wooden spoon, mix together until the dough forms a shaggy ball. From there, pour it onto a lightly floured surface and knead until until smooth. Around 5-6 minutes. If the dough feels very dry and hard to knead, wet your hands under the tap and the continue to knead.
Once the dough ball is smooth, place into a lightly oiled bowl and cover with plastic wrap. Place it somewhere cozy in your kitchen and let double in size. This takes about an hour.
Once dough has doubled in size, punch out the air and press the dough flat. Now roll into a log and pinch the ends together tightly. Don’t skip this step and try to make sure the seam is tight. Now place the log into a bread loaf pan and allow to proof for another 20 minutes.
While the bread is proofing preheat the oven to 400F.
Once the loaf is done proofing I suggest using a razor blade or sharp knife to slit down the middle.
Bake loaf for 45-50 minutes. Cool loaf completely and then slice. Do yourself a favour and make a grilled cheese sandwich with this.
