2 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
2 tsp. sugar
2 c. creamed cottage cheese
2 tbsp. minced onions
2 tbsp. dill weed
1 tsp. baking powder
2 tsp. salt
2 tbsp. sugar
2 eggs
4 1/2 c. all-purpose flour (approx.)

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; 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; let rise in warm place (85 degrees) until double in size (1-1 1/2 hours). Punch down. Turn out into lightly floured surface; knead a few times. Divide into 2 equal portions. Shape each portion into loaf in well greased loaf pan 8 x 5 x 3 inches. Bake at 350 degrees for 30 minutes. Remove from pans to rack. Brush tops with melted butter. Makes 2 loaves. This freezes well.