Dillbrot (Dill Bread)

• 1 packet active dry yeast
• 14 cup water, warm (110-120 degrees)
• 1 cup cottage cheese, creamed (creamed cottage cheese should be heated to lukewarm)
• 2 tablespoons sugar
• 1 tablespoon minced onion
• 1 tablespoon butter, melted
• 1 large egg
• 1 teaspoon salt
• 2 teaspoons dill seeds
• 2 14 cups unbleached or bread flour

1. Dissolve yeast in warm water.
2. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).
3. Beat until well mixed and mixture is stiff but not heavy (standard bread dough feeling).
4. Cover and let rise in a warm place until doubled.
5. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.
6. Let rise again.
7. Preheat oven to 350 degrees F.
8. Bake for 30 to 45 minutes at 350 degrees F.
9. While warm, brush loaf with soft butter, sprinkle well with salt.

active dry yeast, water, cottage cheese, sugar, onion, butter, egg, salt, dill seeds, bread flour

Taken from www.food.com/recipe/dillbrot-dill-bread-6679 (may not work)