Preheat the oven to 375°F with a rack in the middle. Line a 9-by-5-inch metal loaf pan with parchment rated for this temperature, leaving lifting handles. Blend the undrained cottage cheese, eggs, and melted, cooled unsalted butter until mostly smooth. Scrape the blender thoroughly to retain the measured moisture.

Whisk the bread flour, baking powder, granulated sugar, fine table salt, and 9 g poppy seeds thoroughly in a large bowl. Break up visible baking powder lumps before adding the wet mixture so the loaf rises evenly and avoids concentrated bitter spots.

Add the blended mixture and gently fold just until combined, scraping the bottom until no dry flour remains. Expect a heavy, sticky, scoopable dough that holds ridges rather than a pourable batter. Stop mixing at that endpoint; do not knead or proof. Do not taste raw dough. Wash hands and food-contact equipment after handling raw eggs.

Allow 0 minutes of bench rest; transfer immediately to the prepared pan. Press gently into the corners and smooth the crown with the spatula. Scatter the remaining 6 g poppy seeds over the moist surface and press lightly to attach. This bagel-inspired quick loaf uses baking powder and is baked without boiling or fermentation.

Bake for 55 minutes at 375°F, until the crown is browned and the center reaches 205°F on an instant-read thermometer. Insert the probe into the middle without touching the pan. Tent loosely with foil if the top darkens early; continue baking if necessary to reach the center temperature.

Cool in the pan for 10 minutes, then lift onto a wire rack for another 80 minutes before slicing. Cut into 14 even slices. Makes 7 servings; one serving is two slices. Follow the hot-room refrigeration guidance in the storage section.