Dill Bread with Cottage Cheese and Fried Shallots


2 cup canola oil
2 cup thinly sliced shallot rings
¼ cup warm water (about 110 degrees F)
¼ ounce active dry yeast
1 tablespoon olive oil (plus more for greasing dish)
1 cup small-curd cottage cheese
1 tablespoon dill seeds
1 teaspoon dried dill weed
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon kosher salt
½ teaspoon baking soda
1 large egg (lightly beaten)
2 ¼ cup all-purpose flour