white honey oat protein bread (13g per slice, no protein powder)

2 Pulse the [wprm-ingredient text="1 cup old-fashioned rolled oats" uid="3"], [wprm-ingredient text="1-1/4 cups egg whites" uid="4"], and [wprm-ingredient text="1 cup cottage cheese" uid="5"] briefly in a blender, don't overblend! Aim for about 10 seconds of blending total (so about 10 pulses that are 1 second each). Let sit 15-20 minutes to hydrate. It will thicken noticeably. This is what makes the oats disappear. 
1 Stir the [wprm-ingredient text="1/4 cup honey" uid="2"] into the [wprm-ingredient text="1/4 cup warm water" uid="1"] in a large bowl using a wooden or stainless spoon. Add the [wprm-ingredient text="2 tsp active dry yeast" uid="0"] and let sit 5 minutes until foamy.
3 Pour the soaked oats mixture and the [wprm-ingredient text="2 tbsp salted butter" uid="6"] and [wprm-ingredient text="2 tsp salt" uid="9"] into the bloomed yeast and stir. Add the [wprm-ingredient text="3 cups bread flour" uid="7"] and mix with a wooden spoon until a shaggy dough forms.
4 Knead with a dough hook 6-8 minutes, or by hand 10-12. Add the [wprm-ingredient text="1/2 cup reserve bread flour" uid="8"] a tablespoon at a time only as needed, until the dough pulls from the sides and feels like an earlobe. You may not use it all, it's a rather wet dough.
5 Oil a clean bowl, turn the dough to coat, cover, and let rise in a warm spot until doubled. The oven with just the light on works great.
6 Punch down and shape into a log by rolling it out into a wide rectangle then fold the long sides over about 2-3 inches, then roll it up like a log from the short side (the video is very helpful here!). Place seam side down in a greased 9x5 loaf pan, cover, and let rise until the dough crowns about an inch above the rim. (Or split between two pans for more normal-size loaves.)
7 Preheat to 350°. Beat the [wprm-ingredient text="1 large egg" uid="10"] and brush the top. Bake 60-75 minutes (or less for 2 smaller loaves), tenting with foil for the last 35 if the top is golden early. Done at 190° internal. It rises a ton in the oven!
8 Turn out onto a rack immediately and cool completely before slicing. Cutting it warm will gum the crumb. Slice into 10 thick slices.