Using a medium microwave-safe bowl, add cottage cheese, sugar, 2 tablespoons of butter and 1 teaspoon of salt; stir until well combined.

Heat mixture in microwave in 15 second intervals, stirring after each interval, until warm. Transfer mixture into a large mixing bowl.

Turn dough out onto a well-floured work surface. Flatten the dough into a rough square and fold half of the dough over itself. Repeat process 8-10 times, rotating the dough 90° after each fold. (Tip: Feel free to add more flour if dough is excessively sticky here.)

Let dough rise in a warm place for 40-45 minutes. (Tip: I put the bowl in the oven with only the oven light on.)

Turn dough back out onto floured work surface and fold several times, rotating after each fold. Place dough in a 9” cast iron skillet. (Note: If you don’t have a 9” skillet, you can use a deep pie plate instead.)

Cover dough loosely with plastic wrap and let rise in a warm place for 35-40 more minutes.

Preheat oven to 350°F. (Tip: Don’t forget to remove the skillet of dough first!)

Bake for 25 minutes. Tent dough with foil and continue baking for 25-30 more minutes.

Remove pan from oven and brush top of dough with the remaining tablespoon of butter.

Sprinkle the remaining ½ teaspoon of salt and additional chives on top.

Let bread cool on wire rack until completely cool before slicing.