Water
12 oz. cottage cheese
2 c. bread flour
2 env. rapid rise yeast
2 tsp. sugarel seeds, crushed
2 tbsp. dry onions
1 1/2 tsp. salt
1/4 tsp. baking soda
1 tbsp. dry dill weed
1 egg
3/4 c. Parmesan cheese
4 oz. melted butter

Put 1-1 1/2 inches water in pot. Bring to boil. Remove from heat and put lid on top upside down. In another pot, put 1 cup and 1 tablespoon water. Bring to boil. Remove from heat. Add 12 ounce cottage cheese (small curd). Mix well. Sift 2 cups bread flour, 2 envelopes rapid rise yeast, 2 teaspoon sugar, 1 1/2 teaspoon salt, 1/4 teaspoon baking soda and 1 tablespoon dry dill weed. Mix in processor. Add 1 egg to process mix. Mix briefly in processor. Start processor running. Pour hot mixture in and blend. Add another 1 cup sifted bread flour while processor running.

Put on table, 3/4 cup Parmesan cheese and 2 tablespoons dry onion. Put "gooey" mixture on table. Fold dough over and knead cheese and onion in. Put a little flour on table and continue to knead until smooth. Put 1 tablespoon flour in bowl. Put dough in bowl. Cover with towel. Set on top of warm pot for 30 minutes.

Put a little flour on table. Put dough on top. Divide dough in half. Knead dough just to shape. Place each in 12 inch bread pan (or use three 8 inch pans). Press down. Cover with towel and put on top of warm pot for 20 minutes. Pour over each loaf 2 ounces melted butter. Put in cold oven. Bake at 350 degrees for 45-50 minutes or until brown. Cool on rack for 5 minutes. Unmold. Wait 5-10 minutes, then cut.