1 pkg. active dry yeast
1/4 c. warm (110 to 115 degrees) water
1 c. cream-style cottage cheese
1 tbsp. butter
2 tbsp. sugar
1 tbsp. dried minced onion
1/4 tsp. baking soda
1 beaten egg
2 tsp. dill seed
2 1/4 c. all-purpose flour
2 tsp. butter, softened
Coarse salt (optional)

Soften yeast in warm water. Heat cottage cheese and 1 tablespoon butter until warm (110 to 115 degrees); stir constantly.

In large bowl, combine cheese mixture, sugar, onion, soda, and 1 teaspoon salt. Mix well. Stir in yeast, eggs, and dill seed; mix well. Stir in flour, 1 cup at a time, to make a stiff batter. Grease surface lightly. Cover; let rise in warm place until double, about 1 hour.

Stir dough down; place in greased 1 1/2 quart casserole. Let rise until almost double, about 30 minutes. Bake in 350 degree oven 40 to 45 minutes or until done; cover with foil after 30 minutes to prevent overbrowning. Remove from casserole. Brush top with softened butter; sprinkle with coarse salt, if desired. Cool. Makes 1 loaf.