Dilly Bread

• 1 c. small curd creamed cottage cheese
• 1 Tbsp. squeeze oleo
• 1 egg
• 1/4 c. warm water
• 1 tsp. salt
• 2 Tbsp. sugar
• 1 Tbsp. squeeze oleo
• 1 pkg. dry yeast
• 2 tsp. dill seed
• 1 Tbsp. dehydrated grated onion
• 1/4 tsp. baking soda
• 2 1/2 to 2 3/4 c. flour

1. Heat to lukewarm the cottage cheese with 1 tablespoon squeeze oleo.
2. Dissolve dry yeast in warm water.
3. Then add egg, dill seed, onion, salt, sugar, baking soda and squeeze oleo and mix. Add next the flour.
4. Mix until able to knead on floured board. Knead 10 minutes, sprinkling flour on board if necessary until velvety smooth.
5. Put in a greased bowl, turning upside down to butter the underside.
6. Cover with towel and let rise in warm place until double in bulk, about 1 1/4 hours.
7. Punch down and shape into 2 loaves (8 1/2 x 4 1/2-inch) bread pans and let rise again until double in size.
8. Bake at 350u0b0 for 25 minutes.

curd creamed cottage cheese, oleo, egg, warm water, salt, sugar, oleo, yeast, dill, onion, baking soda, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=181264 (may not work)