Warm the liquids: Heat the cottage cheese and water in a small saucepan until it’s lukewarm, then set aside. You don’t want it too hot, just slightly warm.

Activate the yeast: In a large mixing bowl, combine the sugar, yeast, and warm cottage cheese mixture. Let it sit for 5-10 minutes until the yeast becomes bubbly.

Mix in the flavors: Stir in the butter, dill, garlic powder, salt, and egg. Mix well until combined.

Add flour: Gradually add the flour, 1/2 cup at a time, until a soft dough forms. You may need anywhere from 2 1/2 to 3 cups of flour, depending on the moisture of your cottage cheese.

Knead: Turn the dough onto a floured surface and knead for 6-8 minutes, until it becomes smooth and elastic. If it’s too sticky, sprinkle in a bit more flour.

First rise: Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until it doubles in size.

Shape and rise again: Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let it rise again for about 30-40 minutes.

Bake: Preheat your oven to 350°F (175°C). Bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped. If it starts to brown too quickly, loosely cover with aluminum foil.

Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.