1 1/2 c. water
1 c. (8 oz.) cottage cheese (cream style)
1/2 c. honey
1/4 c. butter
3 1/2 or 4 c. unbleached white flour
3 c. whole wheat flour
2 tbsp. sugar
3 tsp. salt
2 pkgs. or tbsp. active dry yeast
1 egg

Heat first 4 ingredients till very warm (120 to 130). Cottage cheese may be run thru the blender if so desired. Combine warm ingredients, 2 cups unbleached flour and remaining ingredients in large bowl; beat 2 minutes on medium speed. By hand stir in remaining flour to make a stiff dough. Knead dough on well floured surface, until smooth and elastic. Place in greased bowl. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Grease two 9 x 5 or 8 x 4 loaf pans. Punch down dough; divide and shape into 2 loaves. Cover; let rise in a warm place until light and doubled in size, 45 to 60 minutes. Bake at 325 degrees for 35 to 45 minutes until golden brown and loaves sound hollow when lightly tapped. Remove form pans, brush loaves with butter and place on their sides on a rack, cover with a light towel and let cool.