1/2 c. warm milk
3 tablespoons dry yeast
4 teaspoon brown sugar
2 c. creamed cottage cheese
4 tablespoons butter
2 tablespoons dried dillweed
4 eggs
1 tablespoon salt
1/2 teaspoon baking soda
5 c. flour
2 tablespoons milk
Combine milk, yeast and sugar in large bowl. Whisk till blended. Let stand about 10 minutes, until foamy.
Generously grease another bowl. Mix cheese, butter, dill, 2 eggs, salt and soda in food processor until smooth. Add to yeast mixture, blending well. Stir in 1 c. flour and mix thoroughly. Gradually add remaining flour, mixing until dough comes away from sides of bowl. Turn dough out onto lightly floured board, knead until smooth and elastic. Transfer to greased bowl, turning to coat all surfaces. Cover and let stand in warm area until doubled, about 1 to 1-1/2 hrs.
Generously grease baking sheets. Punch dough down, turn out onto lightly floured surface. If dough feels sticky, knead again with small amount of flour. Divide into 3 equal portions. Dough is very active, so you have to work quickly. Break off small walnut-sized pieces, shape into balls.
Arrange side by side on baking sheet. Beat remaining eggs and milk, brush lightly over bread. Let rise 15-20 minutes. Bake at 350 degrees for 15-20 minutes, or until golden brown and sounds hollow when tapped.