Garlic Cheese Casserole Bread

1 cup warm water
1 cup small curd cottage cheese
1 tablespoon dry yeast
2 tablespoons sugar or honey
½ teaspoon dill weed
¼ teaspoon oregano
¼ teaspoon garlic powder
3 tablespoons vegetable oil
3 cups unbleached white flour

Put the water and the cottage cheese in a large mixing bowl and microwave for one minute. Add the sugar, dill, oregano, garlic, and 2 tablespoons of the oil. Stir. Add the yeast and 1 cup of flour. Beat for two minutes, scraping down the bowl as necessary. Gradually add the remaining flour and beat until the dough comes together. Cover the bowl with a dishtowel and let the dough rise in the same bowl until doubled in bulk. Stir down.

Spoon the batter into a well-buttered casserole dish, pressing the dough into the corners. Pour the remaining oil on top, and with the back of a spoon, spread it over the top of the dough and even the dough out. Let the dough rise again until it barely arches over the top of the container. Bake 35-40 minutes at 400 degrees.

This recipe is from Town & Country Creative Breads by Ferne Carter Chapman.