1 packet dry yeast (or 1 cake compressed yeast)
1/4 c. warm water (100 to 115 degrees)
1 c. creamed cottage cheese, heat to lukewarm (80 to 90 degrees)
2 tbsp. sugar
1 tbsp. butter
1 tbsp. instant minced onion
2 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 unbeaten egg
2 1/4 to 2 1/2 cups sifted flour

Soften yeast in water. Combine in mixing bowl, cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to a stiff dough, beating well after each addition. Cover. Let rise in warm place (85 to 90 degrees) until light and doubled in size, 50 to 60 minutes.

Stir down dough. Turn into well greased light inch round (1 1/2 or 2 quarts) casserole. Let rise in warm place until light, 30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes until golden brown. Brush with soft butter and sprinkle with salt. Makes one round loaf.