The following recipe is based on Norene Gilletz’s Dill-icious Cottage Cheese Bread with a few variations.
1 cup white flour
1 cup whole-wheat flour
11/2 tbsp sugar
1 tsp salt
1/4 tsp baking soda
1 pkg dry yeast
1 tbsp olive oil
1/2 cup cottage cheese
1/4 cup hot water
Combine flour, sugar, salt, baking soda, yeast and oil in a glass bowl. Mix, add cottage cheese and mix again. Add hot water and egg before mixing once more. I use a wooden spoon.
Knead for 2-3 minutes. Shape into a ball, cover with cling film and let rise in a warm place until double in bulk, at least one hour.
Then divide the dough into two smaller balls. Shape one, put it into a lightly greased baking tray and let rise for another hour.
Add 1 tsp dry dill, 1 tbsp spring onion and a pinch of cayenne pepper to the second batch. Knead to mix the ingredients. Let rise on another baking tray.
Before baking, flour the top of the loaves lightly. You may also brush the second one with olive oil and sprinkle with coarse salt before sprinking the flour.
Bake 30 minutes at 375°F in a pre-heated oven.
Those worried about halakhic issues involved in eating dairy bread can check Rabbi Chaim Brovender’s video.