Warm the milk in the microwave for 60 seconds, so it's very warm but not hot, around 80 degrees Celsius. Place a mixer or bowl on the scale and add the eggs, measuring their weight. Without resetting the scale, add milk until you reach 240 grams.

Add the cottage cheese to the egg mixture and blend until smooth using a blender or immersion blender. Mix the flour, yeast, sugar, and salt in the bowl of your stand mixer.

Gradually add the cottage cheese mixture to the dry ingredients, stirring slowly until the wet and dry ingredients are combined into a dough. Then knead the dough in a food processor for 5 to 10 minutes until it is smooth, elastic, but slightly sticky.

Lightly oil your hands and work surface, place the dough on the work surface, and shape it into a ball by hand. Lightly oil the bowl as well, place the dough inside, cover with cling film, and let the dough rise for 60 to 90 minutes, until it has roughly doubled in volume.

After the dough has risen, place it on a floured work surface, shape it into a ball again, and divide it in half. Stretch or roll out both pieces into rectangles approximately 20 by 25 to 30 centimeters. Fold the two long sides slightly inward before tightly rolling the dough from top to bottom over the shorter side to form a compact strand. Place the dough roll, seam-side down, into the greased loaf pans, cover with plastic wrap, and let it rise again for approximately 30 to 45 minutes, or until the dough has roughly doubled in size.

Preheat the oven to 200°C (top and bottom heat) and bake the toast for 28 to 30 minutes.

Remove the bread from the oven and let it cool briefly in the pan. Then lift the bread out of the pan and let it cool completely on a wire rack. Next, slice the toast and freeze it in freezer bags for up to 3 months. To serve, toast the thawed or frozen slices.