2 1/2 c. flour
1 tbsp. sugar
2 tsp. dried sage, crumbled
1 tsp. salt
1/4 tsp. baking soda
1 pkg. dry yeast
1/4 c. warm water
1 c. sm. curd cottage cheese
1 egg
1 tbsp. lard or unsalted butter

Generously grease 2 quart round baking dish. Combine first 5 ingredients in medium bowl and blend well. Combine yeast and water; let stand until foamy, about 10 minutes. Combine cottage cheese and egg in processor or blender and beat smooth. Transfer to large bowl of electric mixer. Add lard and yeast; blend well. Add flour, a small amount at a time, beating well after each addition (dough will be stiff).

Cover with towel and let stand in warm, draft-free area until doubled (about 1 hour). Punch down dough. Turn out onto work surface and knead 1 minute (dough will be sticky, but should not require additional flour). Transfer to prepared dish. Cover and let rise in warm, draft-free area until doubled (about 40 minutes). Preheat oven to 350 degrees. Bake loaf until top is browned and bread sounds hollow when tapped with finger, about 35-40 minutes. Turn out onto rack and let cool before slicing and serving.

ROSEMARY BUTTER:

1/2 tsp. finely crumbled rosemary
1/2 c. butter
1/2 tsp. Worcestershire sauce
A touch of garlic salt