1 pkg. active dry yeast
1/4 c. warm water
1 c. creamed cottage cheese
2 tbsp. sugar
1 tbsp. instant minced onion
1 tbsp. butter
2 tsp. dill seeds
1 tsp. salt
1/4 tsp. baking soda
1 egg, beaten
2 1/4 to 2 1/2 c. sifted flour

Sprinkle yeast over warm water; stir to dissolve. Heat cottage cheese to lukewarm; combine in mixing bowl with sugar, onion, butter, dill seeds, salt, soda, egg, and yeast. Add flour, a little at a time, to make a stiff batter, beating well after each addition. Cover and let rise in warm place until doubled, about 50 to 60 minutes. Stir down with 25 vigorous strokes. Turn into well greased 1 1/2 quart round casserole. Cover and let rise in warm place, 30 to 40 minutes or until almost doubled. Bake at 350 degrees for 40 to 50 minutes or until bread is a rich brown color and sounds hollow when tapped lightly with fingers. Cover with foil for last 15 minutes to prevent excessive browning. Remove from pan and cool on wire rack.