Pour warm water into a large bowl. Sprinkle yeast over and stir it. Allow to sit about 10 minutes. You should have a bubbly, foamy surface at the end of the 10 minutes.

Stir in the ricotta cheese, dill, egg, butter, remaining water, salt and sugar. Add the flour ½ cup at a time, stirring until a semi-stiff dough forms.

Cover bowl with plastic wrap and let dough rise in a warm area until doubled. (About 1 hour).

Butter an 8" cake pan with 1 ½" sides. Punch down dough, transfer to the cake pan. Shape into a 6" round.

Let dough rise uncovered another 45 minutes.

Preheat oven to 350 degrees. Bake bread on center rack about 40-45 minutes. Dough should be golden and sound hollow when tapped. Remove from oven and transfer to a rack to cool immediately.

Can be made ahead. When completely cool wrap in foil and then plastic and store at room temperature for 1 day. Otherwise freeze for up to 2 weeks.

Cut into wedges to serve.