Activate the yeast. Stir the yeast and honey (or sugar) into the warm water in a small bowl. Let sit for 5–10 minutes until foamy and bubbly. If no bubbles form, the yeast is dead — discard and start over with a fresh packet.

Mix the wet ingredients. In a large bowl, whisk together the blended cottage cheese, beaten egg, melted butter, and kosher salt until well combined.

Build the dough. Stir in the activated yeast mixture, then gradually add the flour, mixing until a soft, slightly sticky dough forms.

Knead. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. With a stand mixer: use the dough hook on medium speed for 6 minutes until the dough pulls away from the sides of the bowl.

First rise. Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm place for 60–90 minutes, or until doubled in size.

Shape and second rise. Punch down the dough and shape it into a log roughly the length of a 9x5-inch loaf pan. Place seam-side down in a greased loaf pan. Cover lightly and let rise for another 30–45 minutes, or until the dough puffs just over the rim of the pan.

Preheat and bake. Preheat the oven to 375°F (190°C). Bake for 30–35 minutes, or until the loaf is deeply golden, sounds hollow when tapped on the bottom, and an instant-read thermometer in the center reads 190–200°F.

Cool before slicing. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.