2 c. unsifted flour
2 tbsp. sugar
1 tsp. salt
1 tbsp. instant minced onion
2 tbsp. dill weed
1/4 tsp. baking soda
1 pkg. active dry yeast
1 tbsp. butter, softened
1/4 c. hot tap water
1 c. creamed cottage cheese, room temperature
1 egg, room temperature

Combine 1/4 cup flour, sugar, salt, onion, dill, baking soda, and undissolved yeast. Add softened butter. Add hot tap water to dry ingredients; beat 2 minutes at medium speed, scraping bowl occasionally. Add cottage cheese, egg, and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough flour to make a stiff batter. Cover; let rise until doubled, about 1 1/4 hours. Stir down. Turn into a greased 1 1/2 quart casserole. Cover; let rise until doubled, about 50 minutes. Bake at 350 degrees about 30 minutes or until done. Remove from casserole and cool on wire rack.