1 pkg. dry yeast
1/4 c. lukewarm water
1 c. creamed cottage cheese
1 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1 tbsp. fresh dill
1 tbsp. fresh oregano
1 tbsp. fresh basil
1/2 tbsp. fresh rosemary
1 tbsp. fresh thyme
2 tbsp. grated onion
1 egg, lightly beaten
2 tbsp. melted butter
2 1/2 c. white flour

In a small bowl, sprinkle the yeast over the water and stir to dissolve. Heat the cottage cheese to lukewarm and place in a large bowl with the sugar, salt, baking soda, dill, and all herbs (chopped finely), 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. Stir the dough down and knead about one minute. Place dough in a well buttered 1 1/2 quart casserole. Cover and let rise again until doubled in bulk. Bake in a preheated 350 degree oven for 45 minutes (approximately). When done, brush loaf with butter and sprinkle with coarse salt.