• 1 pkg. dry yeast
• 1/4 C. lukewarm water
• 1 C. small curd low-fat cottage cheese, creamed
• 1 Tbs. granulated sugar
• 1 tsp. salt
• 1/4 tsp. baking soda
• 1 Tbs. fresh minced dill
• 1 Tbs. fresh minced oregano
• 1 Tbs. fresh minced basil
• 1/2 Tbs. fresh chopped rosemary
• 1 Tbs. fresh thyme
• 2 Tbs. grated onion
• 1 egg, lightly beaten
• 2 Tbs. melted butter
• 2 1/2 C. all-purpose flour

In a small bowl, sprinkle the yeast over the warm water and stir to dissolve. Heat the cottage cheese to lukewarm in the microwave and place in a large bowl with the sugar, salt, baking soda, dill, and all herbs, grated onion, egg and melted butter. Add the yeast and combine the mixture well. Add the flour a little at a time until a stiff dough is formed. Cover the bowl with a damp towel and set it in a warm place to rise for about an hour or until doubled in bulk. Punch the dough down gently and knead about one minute. Place dough in a well buttered 1 1/2 quart casserole. Cover and let rise again until doubled once more. Bake in a preheated 350 degree oven for 45 minutes. It should sound hollow when done. When finished, brush the loaf with butter and sprinkle with coarse salt.