Have water and cottage cheese at 110°-115°F and all other ingredients at room temperature.

Measure the first 7 ingredients into a bowl. Blend with fork or pastry blender. Set aside. Measure the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add the egg. Pour yeast mixture into the flour-mixture. Beat until thoroughly blended. Cover. Let rise in warm place until doubled...about 45 minutes. Meanwhile, grease 24 2-inch muffin cups.

Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter. Spoon into muffin cups, filling 1/2 full. Tap pans on table to settle the batter. Let rise until batter reaches tops of cups...20 to 30 minutes. Bake 15 to 20 minutes in preheated 350°F oven. Remove from pans and cool on rack. Brush with soft butter and sprinkle with coarse salt.

You can substitute Instant (fast-rising) in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise faster - about 50% faster. Adjust your rise times accordingly.  Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

Nutritional Information (Per Serving/ Medium recipe):
Servings per recipe: 24; Calories: 80; Total Fat: 1.5g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 85mg; Total Carbohydrates: 12g; Dietary Fiber: 1g; Sugars: 2g; Protein: 3g