---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads
       Yield: 4 servings
       1 pk Active dry yeast; or
       1 ts Active dry yeast; bulk
     1/4 c  Water; warm, 110-115 deg. f.
       1 c  Cottage cheese; *
       1 ts Sugar
   1 1/4 ts Salt
       1 ea Egg; lg.
   2 1/4 c  Unbleached flour; unsifted,*
       1 ts Butter; room temperature
       1 c  Cheddar; sharp, grated
   *  The cottage cheese should be the small curd kind at
   room temperature. ** You can use up to an extra 1/4
   cup of flour in this recipe depending on    the
   ++++++++++++++ ++++ Sprinkle the yeast over the warm
   water and let stand 5 minutes. Gently stir to
   completely dissolve.  With an electric mixer, blend
   the softened yeast into the cottage cheese, sugar,
   salt and egg.  Add the flour in 1/2 cup portions to
   form a stiff but light dough and let rise in a warm
   place until doubled in bulk.  Butter a 1 1/2 quart
   casserole dish and stir the dough down, then add 1 cup
   of the grated cheddar cheese.  Turn into the buttered
   dish.  Let rise 30 to 40 minutes longer or until
   almost doubled in size.  Preheat the oven to 350
   degrees F. and bake for 40 to 50 minutes or until
   golden brown.  Brush the top with butter.