2 pkgs. active dry yeast
2 tsp. sugar
2 tbsp. minced onion
1 tsp. baking powder
2 tbsp. sugar
4 1/2 c. all-purpose flour
1/2 c. warm water
2 c. creamed cottage cheese
2 tbsp. dill weed
2 tsp. salt
2 eggs

Sprinkle yeast on warm water. Stir until blended. Stir in 2 teaspoons sugar. Set aside.

Combine cottage cheese, onion, dill weed, baking powder, salt, 2 tablespoons sugar and eggs. Mix thoroughly. Add yeast mixture and mix well. Add flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic.

Place dough in greased bowl. Turn to bring greased side up. Cover and let rise in warm place (85) until double in size (1 to 1 1/2 hours). Punch down.

Turn out onto lightly floured surface. Knead a few times. Divide into 2 equal portions. Shape each portion into a loaf in well greased loaf pans 8x5x3. Bake at 350 degrees for 30 minutes. Remove from pans to rack. Brush tops with melted butter. 2 loaves.