Every Fall my German mother made her traditional Christmas stolen and I remember one of the important ingredients was cottage cheese.

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My grandmother taught me to make this, my first bread, when i was about 10. i'm pretty sure there's also a version in James Beard's Bread Book.

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This reminds me of the classic Dilly Bread, a 1960 Pillsbury Bake-Off winner.

Dilly Bread
Recipe from Pillsbury web site

2 to 2 2/3 cups Pillsbury BEST All Purpose Flour
2 tablespoons sugar
2 to 3 teaspoons instant minced onion (or real onion)
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 pkg. active dry yeast
1/4 cup water
1 tablespoon margarine or butter
1 cup small curd creamed cottage cheese
1 egg
2 teaspoons margarine or butter, melted
1/4 teaspoon coarse salt, if desired

In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well. In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes. Grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Preheat oven to 350°F. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes.

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