Rustic Cast Iron Pot Bread

• 1 (1/4 ounce) package dry active yeast
• 1/2 cup warm water
• 1 cup small curd cottage cheese
• 1 tablespoon butter, softened
• 1 tablespoon dried onion flakes
• 1 teaspoon celery seed
• 1 teaspoon fresh dried crumbled sage leaf, see tip
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 egg, beaten
• 1/4 teaspoon baking soda
• 2 1/2 cups flour

1. In small bowl, dissolve yeast in warm water.
2. In large mixing bowl, combine cottage cheese, butter, onions, seasonings and sugar.
3. Set bowl in sinkful of hot water to warm.
4. Add yeast, egg, soda and 1 cup of the flour to warm mixture; beat vigorously.
5. Gradually add rest of flour to make a soft dough.
6. Scrape down sides of bowl; cover, and let rise in a warm place until doubled, about 1 hour.
7. Stir down batter and turn into a well-greased 1 1/2 quart round cast iron pot or casserole.
8. Cover with a towel and let rise until double, about 30 minutes.
9. *Remove towel if batter begins to touch it.
10. Bake in a 350 oven for 40-50 minutes til done and golden.
11. **Tip on drying sage bundles --
12. Gather long-stemmed sage branches into small bundles; tie with string and hang upside down in a dim airy place. Don't hang over the sink or kitchen stove where steam will slow drying. When dry, store in an airtight jar.
13. Dry new herbs each year as they begin to lose flavor after about 6 months.

active yeast, warm water, cottage cheese, butter, onion flakes, celery, sage leaf, nutmeg, salt, sugar, egg, baking soda, flour

Taken from www.food.com/recipe/rustic-cast-iron-pot-bread-326510 (may not work)