Dissolve yeast in warm water with 1 teaspoon
sugar
Let stand 10 minutes
Combine cottage
cheese with egg, sugar, pesto, salt, mustard, baking
soda, 3 tablespoons chopped pine nuts, parsley
and yeast mixture, stirring until well blended
Stir
in flour, working dough until all flour is moistened
Beat well
If dough is too moist add a little more
flour
Cover with a damp towel and let rise in a
warm place until doubled in bulk, about 1 hour.
Punch down and turn dough into a well-greased
2-quart casserole dish
Let rise until doubled in
bulk, about 30 minutes
Bake at 375F
for 15 min-
utes; lower temperature to 300F
and bake for
another 25 minutes or until golden
Brush with
melted butter and sprinkle with salt and remain-
ing 1 tablespoon of pine nuts when hot from the
oven.
