Prep the cottage cheese: If your cottage cheese is very wet, drain it briefly in a fine-mesh sieve for 5–10 minutes. You want it thick and spoonable, not watery.

Warm the liquids: Gently warm the water until it’s comfortably warm to the touch. Cold water slows yeast, hot water can kill it.

Mix the base: In a large bowl, combine the warm water, sugar, and yeast. Stir and let it stand for 2–3 minutes if using active dry yeast. If using instant yeast, you can proceed immediately.

Add the dairy and fat: Stir in the cottage cheese, butter, egg (if using), and salt until mostly smooth. It’s fine if tiny curds remain.

Bring in the flour: Add about 2 1/2 cups of the flour and mix with a spoon or dough whisk until a shaggy dough forms. Gradually add the remaining flour as needed to get a soft, slightly tacky dough.

Knead: Turn the dough onto a lightly floured surface and knead for 7–9 minutes (or 5–7 minutes in a stand mixer on medium-low). The dough should become smooth, elastic, and just a bit tacky but not sticky.

First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover and let it rise in a warm spot until doubled, about 60–90 minutes, depending on room temperature.

Shape the loaf: Gently deflate the dough. Pat it into a rectangle, then roll it up tightly from the short side. Pinch the seam and tuck the ends under. Place seam-side down in a greased 9x5-inch (23x13 cm) loaf pan.

Second rise: Cover and let the loaf rise until it crowns about 1 inch above the rim of the pan, 35–60 minutes. It should spring back slowly when pressed with a fingertip.

Preheat and bake: Preheat the oven to 350°F (175°C). For a softer crust, brush the top lightly with milk. Bake for 30–38 minutes, until the top is golden and the internal temperature reaches about 190–195°F (88–90°C).

Cool properly: Remove the loaf from the pan and cool on a rack for at least 1 hour before slicing. This sets the crumb and prevents gumminess.