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DILL BREAD 
1 pkg. yeast
1/4 c. warm water
1 c. creamed cottage cheese, heated to lukewarm
2 tbsp. sugar
1 tbsp. instant minced onion
1 tbsp. butter
4 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 unbeaten egg
2 1/4 c. all-purpose flour

Soften yeast in water. Combine in bowl cottage cheese, sugar, onion, butter, dill, salt, soda, egg and yeast. Add flour in 2 additions, beating well after each. Let rise until light and doubled (about 1 hour). Stir down dough. Turn in well-greased 8 inch round casserole. Let rise until light.

Bake at 350°F for 40-50 minutes. Brush with butter and sprinkle with salt.

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