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.