1 pkg. active dry yeast
1/4 c. warm water
1 c. cream style cottage cheese
1/4 c. shortening
2 tbsp. sugar
1 tbsp. minced onion
2 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 egg, well beaten
2 1/4 to 2 1/2 c. all purpose flour
butter, melted
Dill seed

Soften yeast in warm water. In saucepan heat cottage cheese to lukewarm. Stir in shortening, sugar, onion, the 2 teaspoons dill, salt, baking soda and softened yeast. Beat in egg. Add flour a little at a time, stirring to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease surface. Cover, let rise in warm place 1 hour. Punch down, cover. Let rest 10 minutes. Shape into loaf and place in a greased 9x5x3 loaf pan. Cover, let rise again until almost double 30 to 45 minutes. Bake in 350 degree oven 40 minutes. Remove from pan, brush with melted butter, sprinkle with additional dill seed. Makes 1 loaf.