1/4 c. warm water
1 pkg. dry yeast
1 tsp. sugar
2 1/4 c. flour
2 tbsp. sugar
1/4 tsp. baking soda
1 env. onion soup mix
1 c. lg. curd cottage cheese
1 egg, slightly beaten
2 tsp. dill seed

Dissolve together the warm water, dry yeast and 1 teaspoon sugar in a small bowl. Set in a warm place for 10 minutes.

In large bowl sift flour, sugar and baking soda. Add yeast mixture, onion soup mix, cottage cheese, egg and dill. Blend until dough is smooth. Flour board and add enough remaining flour to form stiff dough. Knead additional 10 minutes until dough is smooth and elastic. Roll dough in buttered bowl, cover and let rise in warm place 1 hour until double in bulk. Punch down, shape into loaf, place in buttered 9"x5"x3" or 2 (1 lb.) coffee cans. Let rest 45 minutes. Bake at 375 degrees.