Line a 9×5-inch loaf pan with parchment, covering the bottom and long sides. Blend the cottage cheese, egg whites, water, and honey until mostly smooth. Use lukewarm water and avoid heating the mixture; it should feel neutral or barely warm.

Whisk the bread flour, instant dry yeast, and salt in a large bowl. Add the blended mixture and stir firmly until no dry flour remains. Expect a substantial, tacky dough rather than a pourable batter.

Knead with a stand mixer and dough hook on low speed for 8–10 minutes, until elastic and smoother. Add 85 g cheddar and the fresh rosemary; knead briefly to distribute. The dough should hold a rounded mound while clinging slightly to your fingers.

Cover the bowl and allow 90 minutes for bulk proofing in a comfortably warm spot. Look for a puffy dough, roughly doubled, with small bubbles along the bowl. A cooler kitchen may require additional time beyond this planning estimate.

Allow 10 minutes for a covered bench rest after gently pressing out large bubbles on a clean, unfloured counter. Pat into an 8-inch-wide rectangle, roll into a snug log, and pinch the seam closed. Place seam down in the pan. This bagel-inspired loaf is baked directly, without boiling.

Allow 60 minutes for the final proof, loosely covered, until the center rises about 1 inch above the rim and a gentle indentation returns slowly. During this proof, preheat the oven to 375°F. Uncover and scatter the remaining 25 g cheddar over the top.

Bake for 45 minutes at 375°F on the lower-middle rack, until deeply golden and the center reaches 200°F. Loosely tent with foil if the cheese darkens early. Insert the thermometer from the side into the central crumb, avoiding visible cheese pockets.

Cool in the pan for 10 minutes, then lift out, remove the parchment, and cool on a wire rack for 80 minutes before slicing. Cut into 16 slices. Makes 8 servings; one serving is two slices.