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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 the bread flour and salt.
Using a wooden spoon, mix together until the dough forms a shaggy ball.
Pour onto a lightly floured surface and knead until smooth—around 5-6 minutes.
If the dough feels very dry and hard to knead, wet your hands under the tap and 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.
Roll into a log and pinch the ends together tightly.
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, use a razor blade or sharp knife to make a slit down the middle.
Bake loaf for 45-50 minutes.
Cool loaf completely and then slice!