Combine 1/4 cup of warm water, the brown sugar and yeast in small glass measuring cup; stir to dissolve yeast. Let stand 10 minutes or until the mixture is foamy.
Stir together flour, salt, rosemary, pepper, remaining 3/4 cup warm water and cottage cheese in large bowl. Pour in yeast mixture. Stir together with wooden spoon until well combined.
Using mixer fitted with dough hook, knead dough 8 minutes. Turn dough out onto lightly floured surface; knead by hand 2 minutes. (To knead dough without electric mixer, knead on lightly floured surface 8 to 10 minutes or until smooth and elastic.) Place dough in greased bowl; turn to thoroughly coat dough. Cover bowl with cloth towel or lightly oiled sheet of waxed paper. Let rise in warm place away from drafts until doubled in volume, about 1 hour.
Punch dough down. Turn dough out onto lightly floured surface. Roll with lightly floured rolling pin or pat dough out into 15 x 9-inch rectangle. If dough pulls back, let it rest for 10 minutes.
Lifting from short side, fold dough into thirds; place, seam side down, in nonstick 11-1/2 x 5-1/2 x 3-inch loaf pan with decorative braided bottom or 2 smaller regular loaf pans (see Note). Cover with cloth towel or oiled sheet waxed paper. Let rise until doubled in volume, 30 minutes.
Heat oven to 400°F. For crispier crust, place heavy pan with 2 to 3 cups water on floor of oven.
Bake bread in 400°F oven 30 minutes, or until loaf sounds hollow when thumped and golden brown (check after 20 minutes; if too brown, loosely cover with foil).
Cool bread in pan on rack 10 minutes. Remove bread to rack; cool completely. If giving decorative pan, place bread, decorative bottom up, in pan and wrap as desired.