1. In a medium bowl, use a spoon to mix together flour, xanthan gum, sugar, baking powder, salt,  and yeast. In the bowl of a stand mixer, place butter, eggs, cottage cheese, and water. Use a fork to whisk together until blended.
2. Add dry ingredients to the egg mixture. Place bowl in a stand mixer fitted with the dough hook. Turn mixer on low and mix until the dry and wet ingredients are blended. Turn speed up to medium high and mix for 4 minutes. Stop mixer and use an oiled rubber spatula to scrape down the sides of the dough once or twice.
3. Turn out dough into a large oiled bowl, brush top with oil, and cover with plastic wrap. Place covered bowl in a warm, draft-free place to rise for 1 hour. I use the inside of my oven as a rising space. I make it a bit warm before I put the bowl in by preheating the oven at 350 degrees F (176 degrees C) for 20 seconds and then turn off.
4. While the dough is rising, grease with oil and flour with tapioca flour a 8.5 x 4.5 x 2.75 in (21.59 x 11.43 x 6.99 cm) loaf pan (sometimes called a 1 pound Loaf Pan).
5. After the dough has risen for 1 hour, it should be noticeably puffed up. Uncover and gently tip dough into prepared loaf pan. Using an oiled rubber spatula, delicately coax the edges of the bread to the sides of the pan. You want to be careful not to squish down the rising that it has done. Brush top with oil. Lightly cover with plastic wrap while preheating the oven.
6. Preheat oven to 375 degrees F (176 degrees C) for half an hour. Use this time for additional rising.  Don’t let the dough rise more than about 1/2 inch (1.27 cm) above pan.
7. After half an hour, uncover the dough and bake for about 45 minutes or until the inside of the bread reaches at least 205 degrees F (96 degrees C) when tested with an instant read thermometer. I find that the bread turns a medium dark brown on the top with little darker spots on it where the cheese curds are. If it starts burning on the top, cover with aluminum foil.
8. Remove from oven and place pan on a cooling rack for 5 minutes. After 5 minutes, carefully run a knife along the inside edge of the loaf and carefully turn it out onto the cooling rack. I use an old trick I learned years ago to let it cool on one long side for about 20 minutes and then switch it so it’s laying on the other long side for another 20 minutes. Then set it upright. This helps the bread not settle down and get squished-looking.
9. Cool bread completely before slicing. It is doing the last bit of baking while cooling and if you cut it too early, it will be very gummy inside. That said, it will be a bit moist inside due to the cottage cheese.
10. Store at room temperature for up to 3 days. I usually store it on the counter on my bread board with the cut side down. Do not refrigerate. Bread may be wrapped well and frozen for up to 6 months. Tip: slice the bread before wrapping and freezing so you can take out a slice at a time, if desired.

From Art of Gluten Free Baking: https://artofglutenfreebaking.com/dilly-cottage-cheese-bread-gluten-free