Dill Casserole Bread

Dill Casserole Bread
1 cup small curd cottage cheese (not nonfat variety)
1 large egg
2 1/2 tablespoons sugar
1/3 cup hot water
3 tablespoon melted unsalted butter, divided
2 1/2 teaspoons chopped fresh dill
1 package active dry yeast ( 1/4 ounce)
1 teaspoon salt
2 1/2-3 cups all purpose flour
Preheat oven to 350 degrees Lightly grease a 2-quart casserole dish.
In a large mixing bowl, stir to combine the cottage cheese, egg and sugar. Stir in the hot water and 2 tablespoons melted butter. With mixer on medium speed, beat 2 minutes until smooth. Mixture should be lukewarm to touch. If too hot, allow to cool. Add dill, yeast and salt. Stir well.
Add 1 cup of flour and with the mixer on medium speed, beat 2 minutes until smooth. Add another 1 cup flour and stir with a wooden spoon until dough forms. Turn out onto table and with your hands work in the remaining 1/2 cup flour. Knead lightly until a soft dough forms. Add additional flour if the dough feels wet. Turn dough into an oiled dish. Cover and allow to rise until doubled in bulk, about 30-50 minutes.
Stir dough down and place in an oiled casserole dish. Turn dough to coat with oil. Cover and let rise again until doubled in size, 30 to 50 minutes.
Bake for 40-50 minutes, until deep golden brown. Remove from oven and brush top with melted butter. Cool 10 minutes. Remove from dish and cool 20 minutes before slicing.
Serves 16.
Baker's hint: If you opt for quick rise yeast, the dough will rise in about 20 minutes.
Nutrition values per serving: 131 calories, 3 g fat, 21g carbohydrates, trace of fiber, 5g protein, 19 mg cholesterol, 195 mg sodium.