1. Add Liquids to the Bread Machine Pan: Begin by pouring the warm water into the bread machine pan. Ensure the water is between 105-115 F; this temperature is crucial for activating the yeast.

2. Incorporate Wet Ingredients: Add the room temperature cottage cheese and melted butter directly on top of the water. Distribute them evenly in the pan.

3. Layer Dry Ingredients: Carefully add the granulated sugar and salt to the pan, placing them in separate corners away from the yeast. Next, add the bread flour, forming a mound over the wet ingredients.

4. Create a Yeast Well: Use your finger to create a small indentation or “well” in the center of the flour mound. Pour the active dry yeast directly into this well. This prevents the yeast from coming into direct contact with the salt or sugar too early, which can inhibit its activation.

5. Select Bread Machine Settings: Place the pan securely into your bread machine. Select the “Basic,” “White Bread,” or “Normal” cycle. Choose a “Light” or “Medium” crust setting, depending on your preference.

6. Start the Machine and Observe: Close the lid and press “Start.” The machine will begin its cycle of mixing, kneading, rising, and baking. During the initial mixing phase (the first 5-10 minutes), check the dough consistency. It should form a soft, slightly sticky ball. If it seems too dry, add water one tablespoon at a time. If too wet, add flour one tablespoon at a time.

7. Cool the Finished Loaf: Once the bread machine beeps to signal the end of the cycle, carefully remove the pan. Invert the pan onto a wire rack to release the hot loaf. Allow the bread to cool completely for at least 1-2 hours before slicing. This cooling period is essential for the internal structure to set, preventing a gummy texture.