400 grams plain flour
100 grams cottage cheese
250 ml warm water
3 teaspoons instant dried yeast
2 tablespoons oil
2 teaspoons dried dill
1 egg
1 tablespoon sugar
1 teaspoon salt
2 teaspoons butter
Preparation
Sift the flour, add the dried dill and salt, whisk well and set it aside. In a small bowl, dissolve the yeast in the warm water, add sugar and stir it well, then set it aside for about 10 minutes, to activate the yeast. In another bowl, beat together the cottage cheese, egg and oil, make a little well in the middle of the flour mixture and pour in the activated yeast along with the cottage cheese. Stir with a wooden spoon at first, then with your hands, until the dough starts to come together (add a tablespoon or two of water more, if needed). Transfer it to a floured counter and knead it for at least 5 minutes, until the dough becomes smooth and elastic.
Put the dough in a large bowl, cover it with a towel and let it sit in a warm place for about an hour, or until doubled in size. After an hour, gently knead the risen dough, shape it into a round loaf, put on a baking sheet lined with baking paper and let it rise for another 30 minutes, while the oven is preheating. Bake the bread in the preheated oven, at 200˚C (395˚F), for about 25 minutes, then as soon as you take it out of the oven, brush the surface with a bit of butter, for a softer and shinier crust.
