Cheese, Garlic and Herb Bread

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 - 10 minutes.
2. In a small saucepan, slowly warm cottage cheese over low heat, 5 minutes. Add warmed cottage cheese, egg, basil, sun-dried tomatoes, olive oil, sugar, garlic, salt, pepper, and baking soda to yeast mixture. Stir in flour and Parmesan cheese. Cover with plastic wrap and let rise in a warm place until doubled, 1 hour 30 minutes.
3. Oil a 1-quart casserole with some of the olive oil from sun-dried tomatoes. Stir batter vigorously and pour into prepared casserole. Cover with plastic wrap lightly coated with olive oil, cover with clean cloth; let rise in a warm place until almost doubled, 30 minutes.
4. Preheat oven to 350°F. Bake loaf until it is golden brown, 40 minutes. Transfer to a wire rack to cool. Loosen loaf by running a knife around edges of casserole. Turn loaf out onto rack to cool or serve in casserole.