Dill Wheat Bread

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 2 tablespoons sugar
• 1 tablespoon dried minced onion
• 1 package (1/4 ounce) active dry yeast
• 2 teaspoons dill weed
• 1 teaspoon salt
• 1 cup cream-style cottage cheese
• 1/2 cup water
• 1 tablespoon butter
• 1 large egg, room temperature
• 2 teaspoons butter, melted
• Coarse salt, optional

1. In a large bowl, combine 3/4 cup all-purpose flour, whole wheat flour, sugar, onion, yeast, dill and salt. In a small saucepan, heat the cottage cheese, water and 1 tablespoon butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into a loaf. Place in a greased 8x4-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Bake at 350u0b0 for 25-30 minutes or until golden brown. Remove to a wire rack. Brush with melted butter; sprinkle with coarse salt if desired.

flour, whole wheat flour, sugar, onion, active dry yeast, dill weed, salt, creamstyle cottage cheese, water, butter, egg, butter, salt

Taken from www.tasteofhome.com/recipes/dill-wheat-bread/ (may not work)