In a generous-sized mixing bowl, combine the active dry yeast with lukewarm water. Let them hydrate as you set the bowl aside.

In a blender or food processor, blend the egg whites and cottage cheese until smooth.

Combine the blended mixture with the yeast mixture and whisk until well combined.

To ensure a smooth and airy texture, whisk the flour in its container to remove any lumps and aerate it. Then, measure the flour and salt and add them to the wet mixture. Use a whisk or a fork to combine everything together. The result will be a shaggy and slightly sticky dough.

Prepare your work surface by dusting it with a generous amount of flour, then transfer the dough onto it. Knead the dough vigorously for 5 to 6 minutes, or until it develops a smooth texture. Alternatively, you can use a stand mixer to knead the dough until it reaches the desired smoothness.

To prevent the dough from sticking to your hands, either dust them with more flour or lightly coat them with a small amount of oil. Utilize a bench scraper to lift the sticky dough from the work surface, aiding in the kneading process.

Once the dough has been kneaded to perfection, shape it into a ball and return it to the mixing bowl. Cover the bowl and allow the dough to proof in a warm spot for approximately 1 hour, or until it nearly doubles in size.

Prepare your loaf pan by lining it with parchment paper if necessary. It's important to use a 10 x 4-inch (26 x 10 cm) loaf pan for this recipe, as a smaller one won't be sufficient and the dough might spill over the sides. If you don't have a pan with those exact measurements, you can use a larger loaf pan like a 10 x 5-inch pan, or divide the dough in half and make two smaller loaves using smaller pans.

Alternatively, you can also bake the dough directly on a baking sheet, although the resulting bread won't be as tall as a traditional sandwich loaf.

Once the dough has finished proofing for an hour, gently deflate it by punching it down. Roll the dough into a log shape and pinch the ends together to seal them.

Allow the bread to proof in the loaf pan for approximately 20 to 25 minutes, or until you notice a visible rise and a puffed-up appearance.

Preheat the oven to 400 degrees F

Place the bread in the oven and bake it for around 40 to 45 minutes. Keep an eye on the top, as it may brown quickly. To prevent burning, cover the top with aluminum foil as soon as it becomes browned and crusty. You'll know the bread is fully baked when it produces a hollow sound when gently tapped on the crust.

Allow the bread to cool completely before slicing and serving. Store in a ziplock bag to keep fresh.