2 - 2 2/3 c. all-purpose or unbleached flour
2 tbsp. sugar
2-3 tsp. instant minced onion
2 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 pkg. active dry yeast
8 oz. carton (1 c.) creamed cottage cheese
1/4 c. water
1 tbsp. butter
1 egg
butter, melted
Coarse salt (opt.)

Generously grease 1 1/2 or 2 quart casserole. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, onion, dill seed, salt, baking soda and yeast; blend well.

In small saucepan heat cottage cheese, water and 1 tablespoon butter until very warm (120 to 130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with plastic wrap and cloth towel. Let it rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 60 minutes. Stir down dough. Place in prepared casserole. Cover, let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 350 degrees. Bake 30 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. Immediately remove from casserole; place on wire rack. Brush warm loaf with melted butter and sprinkle with coarse salt. Cool completely. Makes 1 (20 oz.) loaf.