Dill Batter Loaf

• 1 package active dry yeast
• 1/4 c. sifted flour
• 1/4 t. baking soda
• 2 T. sugar
• 1 t. salt
• 2 T. dried minced onion or 2 t. grated onion
• 1 T. dillseed or dillweed
• 1 or 2 T. butter
• 1/4 c. 120 degrees-130 degrees water
• 1 c. lukewarm large-curd cottage cheese
• 1 lightly beaten egg
• 2 c. flour(divided into 1/2 c. and 1 1/2 c.)
• melted butter
• sprinkling of salt

1. Mix together yeast, flour, baking soda, sugar, salt, onion, dillseed.
2. Combine the butter and warm water and gradually add to the yeast mixture. Beat 2 minutes at medium speed, scraping occasionally.
3. Add cottage cheese, egg, and 1/2 c. flour. Beat at high speed for 2 minutes.
4. Beat in 1 1/2 c. flour to make a stiff batter.
5. Cover and let rise until doubled in bulk. Stir downand transfer to a well-greased 1 1/2 qt. ovenproof casserole. Cover and let rise until doubled in bulk.
6. Bake in a preheated 350 degree oven for 35 to 40 minutes.
7. Top with melted butter and a sprinkling of salt.

active dry yeast, flour, baking soda, sugar, salt, onion, butter, water, cheese, egg, butter, sprinkling of salt

Taken from www.epicurious.com/recipes/member/views/dill-batter-loaf-1277817 (may not work)