1. Start by blooming the active dry yeast in lukewarm water with a pinch of sugar. Let it sit for 5 to 10 minutes until foamy.
2. Blend the cottage cheese and egg whites until smooth to create a creamy base.
3. In a mixing bowl, combine the blended cottage cheese mixture, bloomed yeast, flour (or almond flour), baking soda, and salt. Stir until a sticky dough forms.
4. Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic, adding flour as needed if the dough is too sticky.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until it doubles in size.
6. Punch down the risen dough and shape it into a loaf. Place it in a greased loaf pan or shape into a freeform style.
7. Optionally, create the traditional “cottage loaf” look by stacking a smaller dough ball onto a larger one and pinching them together.
8. Cover the shaped loaf and let it rise again for 30 minutes to 1 hour for the final proofing.
9. Preheat the oven to 400°F (200°C).
10. Bake the loaf for 35 to 45 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
11. Allow the bread to cool completely before slicing to ensure the crumb sets properly.
12. Serve and enjoy your freshly baked cottage cheese bread!