Dill Bread

• 1 pkg. dry yeast
• 1/4 c. warm water (110~ to 115~)
• 1 c. cream cottage cheese
• 2 Tbsp. sugar, heated to lukewarm
• 1 Tbsp. minced onion
• 1 Tbsp. butter
• 2 Tbsp. dill seed
• 1 tsp. salt
• 1/4 tsp. soda
• 1 unbeaten egg
• 2 1/4 to 2 1/2 c. sifted flour

1. Soften yeast in water.
2. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast.
3. Add flour to stiff batter, beating well after each addition.
4. Cover.
5. Let rise in warm place (85u0b0 to 90u0b0) until light and doubled in size, 50 to 60 minutes.
6. Stir down batter.
7. Turn into well-greased 8-inch round 1 1/2 or 2-quart casserole.
8. Let rise in warm place until light, 30 to 40 minutes.
9. Preheat oven to 350u0b0.
10. Bake.
11. Brush with butter; sprinkle with salt.

yeast, warm water, cream cottage cheese, sugar, onion, butter, dill, salt, soda, egg, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=758661 (may not work)