Preheat your oven to 300°F (150°C). Line an 8 × 4-inch loaf pan with parchment paper, leaving a little overhang on the sides so you can lift the bread out easily later. Lightly grease the parchment if needed.

The low oven temperature is intentional. Egg-based batters set gently at lower heat, which helps the loaf rise evenly and stay tender rather than browning too quickly on the outside while remaining wet in the middle.

Step 2: Prepare the Cottage Cheese Mixture

Add the cottage cheese to a blender or food processor and blend until completely smooth. Transfer it to a large mixing bowl. Add the egg yolks, mashed roasted garlic, chopped parsley, dried oregano, garlic powder, salt, black pepper, and the optional Parmesan cheese. Whisk until the mixture is creamy and evenly combined.

Take your time here. A smooth, well-mixed base is easier to fold into the whites, and it prevents pockets of unmixed yolk or garlic in the finished loaf.

Step 3: Whip the Egg Whites

In a separate clean, dry mixing bowl, add the egg whites and cream of tartar. Using a hand mixer or stand mixer, beat on medium speed until foamy, then increase to high speed. Continue beating until stiff, glossy peaks form. The whites should hold their shape when the beaters are lifted.

Make sure the bowl and beaters are completely clean and dry. Even a small trace of fat or yolk can prevent the whites from reaching full volume. If a little yolk slips in while separating, scoop it out with a piece of eggshell or start that white in a fresh bowl.

Step 4: Fold the Mixtures Together

Add about one-third of the whipped egg whites to the cottage cheese mixture and gently fold to lighten it. Carefully fold in the remaining egg whites in two additions using a spatula. Work slowly and avoid stirring or overmixing so the batter stays airy.

The first addition is sacrificial. It loosens the heavier base so the remaining whites can be folded in with much less effort and much less deflation. Use a wide spatula, cut down through the center, sweep along the bottom, and turn the batter over itself. Stop as soon as no large streaks of white remain.

Step 5: Fill the Loaf Pan

Transfer the batter into the prepared loaf pan. Spread it gently and evenly, smoothing the top without pressing down too much. Give the pan a very gentle tap only if needed to remove large air pockets.

Step 6: Bake Until Golden

Place the loaf pan on the center rack of the preheated oven. Bake for approximately 45–55 minutes, or until the loaf is golden on top and the center feels set. Avoid opening the oven during the first 35–40 minutes, as the bread needs a steady temperature to rise and set properly.

Every oven runs a little differently, so begin checking near the 45-minute mark. The top should look deep golden, and the center should spring back lightly when touched rather than feeling wet or jiggly.

Step 7: Cool Before Slicing

Turn off the oven and leave the door slightly open for about 10 minutes to allow the loaf to cool gradually. Remove the pan and let the bread rest for another 10–15 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack. Allow it to cool completely before slicing with a serrated knife.

Gradual cooling protects the structure. A sudden blast of cooler air can make a soufflé-style loaf sink, and slicing too early can compress the tender crumb. Patience here pays off in clean, neat slices.