1 pkg. (or 1 cake) yeast
1/4 c. warm water
1 c. cottage cheese (creamed, small curd)
1 tbsp. butter
1/2 tsp. salt
1 tbsp. instant onion flakes
2 tsp. dill seed
2 tbsp. sugar
1 egg, beaten
1 tbsp. parsley flakes
2 1/2 c. flour

Dissolve yeast in water. Heat cottage cheese to lukewarm. Add butter, salt, onion flakes, dill seed, sugar, egg and parsley flakes. Add yeast mixture. Add flour and mix well. Knead until elastic, using very little flour on counter. Place in buttered, warm bowl. Butter top (or turn over dough); let rise until doubled in bulk, about 45 minutes. Punch down and mold into two well greased loaf (or ring) pans. Sprinkle with salt. Let rise again, 45 minutes. Bake about 40 minutes in 350 degree oven or at 325 degrees if you use a Pyrex loaf pan. This is a double recipe.