1 pkg. active dry yeast
1/4 c. warm water (110 to 115 degrees)
1 c. lg. curd creamed cottage cheese (may use skim)
2 tbsp. sugar
1 tbsp. instant minced onions (may use green onions & tops)
1 tbsp. butter
2 tsp. dill seeds
1 tsp. salt
1/4 tsp. baking soda
1 egg, beaten
2 1/4 to 2 1/2 c. sifted all-purpose flour

CORNEL'S TRIPLE RICH FORMULA (opt.) :

For each cup of flour place the following in the bottom of a 1 cup measure then add flour to measure a cup: 1 tbsp. soy flour 1 tbsp. wheat germ 1 tbsp. bran

Sprinkle yeast over warm water; stir to dissolve. Heat cottage cheese to lukewarm; combine in mixing bowl with sugar, onion, butter, dill seeds, salt, soda, egg and yeast. Add flour a little at a time to make a stiff batter, beating well after each addition. Cover and let rise in warm place until doubled, 50 to 60 minutes.

Stir down with 25 vigorous strokes. Turn into well-greased, 1 1/2 quart round casserole. Cover and let rise in warm place 30 to 40 minutes or until almost doubled. Bake in a 350 degree oven for 40 to 50 minutes until bread is a rich brown color and sounds hollow when tapped lightly with the fingers. Cover with foil the last 15 minutes to prevent excessive browning, if necessary. Remove from pan and cool on wire rack. Good with fried chicken. 1 loaf.