Servings: 8

1 pkg Dry Yeast softened in 1/4 C lukewarm water 1 pkg Dry Yeast softened in ¼ C lukewarm water
1 C Creamed Cottage Cheese (this just means to use the 4% or full-fat type) 1 C Creamed Cottage Cheese (this just means to use the 4% or full-fat type)
2 Tbsp Sugar 2 Tbsp Sugar
1 Tbsp Minced Onion, dry 1 Tbsp Minced Onion, dry
1 Tbsp Butter 1 Tbsp Butter
2 tsp Dill Seed 2 tsp Dill Seed
1 tsp Salt 1 tsp Salt
1/4 tsp Baking Soda ¼ tsp Baking Soda
1 Egg, unbeaten 1 Egg, unbeaten
2 1/4 to 2 1/2 C Flour, all-purpose, SIFTED 2 ¼ to 2 ½ C Flour, all-purpose, SIFTED

While yeast is softening in the water, heat the cottage cheese to lukewarm.
Combine in a mixing bowl the cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg, and yeast.
Add flour gradually to form a stiff batter you can barely stir, beating well after each addition.  Can use a mixer on Low.
Cover and let rise in a warm place until light and doubled in size - 50 to 60 minutes.
Punch down dough and turn out into a well-greased 8-inch round casserole dish.
Cover and let rise in a warm place until light and doubled again, about 30 to 40 minutes.
Bake at 350*F for 40 to 50 minutes or until golden brown.
Brush top with soft butter and sprinkle with salt.

Makes 1 8-inch round loaf  Makes 1 8-inch round loaf
*I made a double batch, then used a regular size trigger ice cream scoop to scoop dough into muffin pans treated with Baker's Joy (Baking Spray with flour).  Baked at 350*F, 25 minutes.  Made 17.  *I made a double batch, then used a regular size trigger ice cream scoop to scoop dough into muffin pans treated with Baker's Joy (Baking Spray with flour).  Baked at 350*F, 25 minutes.  Made 17.