1 packet active dry yeast (or 1 cake compressed yeast)
1/4 c. warm water
1 c. creamed cottage cheese, heated to lukewarm
2 tbsp. sugar
1 tbsp. instant minced onion
1 tbsp. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 unbeaten egg
2 1/2 to 2 3/4 c. all-purpose flour

No kneading! Just mix the batter, let it rise, then turn it into a casserole dish. Soften yeast in water. Combine in mixing bowl the cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. (For first addition of flour, use mixer on low speed.) 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 (8 inch round or 1 1/2 or 2 quart) 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 1 round loaf.