Line a 9-by-5-inch loaf pan with parchment rated for 375°F. Blend the undrained cottage cheese until smooth, retaining all its liquid. Measure 56 g egg whites for the dough. Keep the separate finishing portion covered and refrigerated. Let the dough ingredients lose their refrigerator chill briefly.

Combine the bread flour, instant yeast, sugar, and salt. Stir in the prepared cheese and dough whites, scraping the bowl until no dry pockets remain. Expect a cohesive, slightly tacky dough that holds its shape; it should not resemble pourable batter.

Knead on an unfloured surface for 8–10 minutes, lifting sticky edges with a bench scraper. Stop when smoother and elastic, with a small piece stretching thin before tearing. Do not taste raw dough. Wash hands and food-contact equipment after handling raw egg.

Allow 90 minutes for bulk proofing in the covered mixing bowl at comfortable room temperature. Look for roughly doubled volume and visible aeration. Cooler dough may need longer; judge its expansion before proceeding.

Rest the gently deflated dough for 10 minutes, covered. Pat into an 8-inch-wide rectangle, roll snugly into a log, and pinch the seam closed. Place seam down in the pan. This bagel-inspired yeast loaf is baked without a boiling bath.

Allow 60 minutes for the covered final proof, until puffy and approaching the pan rim. Preheat the oven to 375°F during proofing. Brush gently with all 10 g reserved egg white and scatter the sesame seeds evenly over the crown.

Bake for 50 minutes at 375°F, until golden and the center reaches 200°F on a thermometer. Tent loosely with foil if the topping darkens early. Measure through the side into the middle, avoiding the pan.

Cool in the pan for 10 minutes, then lift onto a wire rack and cool another 80 minutes before slicing. Cut 14 slices. Makes 7 servings; one serving is two slices.