Dill-Chocolate Chip Bread with Espresso and Cinnamon

Makes 1 loaf

2 tablespoons warm water (105^o to 115^o F)

½ envelope dry yeast

2¼ cups unbleached all purpose flour

½ tablespoon ground cinnamon

½ teaspoon baking soda

1 teaspoon salt

½ cup whole-milk cottage cheese

2 tablespoons chopped fresh dill

¾ cup (packed) golden brown sugar

1 large egg

8½ tablespoons unsalted butter, melted

2 teaspoons instant espresso powder

½ teaspoon sugar

1 teaspoon vanilla extract

½ teaspoon dill seeds

½ 6-ounce package semisweet chocolate chips (about ½ cup)

½ 6-ounce package milk chocolate chips (about ½ cup)

½ cup walnuts, toasted, chopped

1. Preheat oven to 350^o F. Pour water into large bowl; sprinkle yeast over. Stir to blend. Let stand until yeast dissolves, about 10 minutes. Meanwhile, whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.
2. Whisk cottage cheese, chopped dill, brown sugar, egg, butter, espresso powder, sugar, vanilla extract, and dill seeds into yeast water until well blended. Beat in flour mixture, ½ cup at a time, stirring until semi-stiff dough forms (do not knead). Stir in all chocolate chips and walnuts. Cover bowl with plastic. Let dough rise in warm area until doubled, about 1 hour.
3. Butter 8-inch diameter cake pan with 1½-inch-high sides. Punch down bread dough. Form into 6-inch round. Transfer dough round to prepared cake pan. Let dough rise uncovered in warm draft-free area until almost doubled in volume, about 45 minutes.
4. Position rack in center of oven. Bake until bread is golden and sounds hollow when tapped, about 40 minutes. Turn bread out of pan; transfer to rack and cool completely. (Can be made ahead. Wrap in foil, then resealable plastic bag, and let stand at room temperature 1 day or freeze up to 2 weeks. Thaw at room temperature.) Cut bread into wedges and serve.