1 envelope dry yeast (2 1/2 teaspoons)
1/4 cup warm water
1 cup cottage cheese, room temperature
2 tablespoons soft butter
2 teaspoons dried dillweed
1 1/2 teaspoons salt
1/4 teaspoon baking soda
2 1/4–3 cups all-purpose flour
Extra soft butter for greasing pan
Put the yeast into a large mixing bowl (the bowl of your stand mixer if you have one) and add the water. Allow to soften for a few minutes.
Add cheese, butter, egg, dill, salt and soda and mix well.
Add 2 cups of flour and mix. Will probably be a stiff, sticky batter.
Begin kneading the dough, adding more flour as needed to make a smooth, elastic dough. It may still be a little sticky to your hands but as long as it can pull together into a ball, it should be good. This may take 5 minutes or longer.
Cover with a damp cloth and let rise in a warm place (70oF or so) for 1 hour or until doubled.
Punch down and shape into a loaf. Grease a large (9×5) loaf pan with a teaspoon or so of butter and place the loaf inside. Cover with a damp cloth and let rise another hour.
Set oven to 350ºF. Bake the risen loaf for 30 minutes until golden brown on top. Spread top with a little more butter.
Let cool 10 minutes then gently tump out the loaf from the pan and let cool on a rack at least 10 minutes before slicing.