2 - 2 1/4 c. unsifted flour
2 tbsp. sugar
1 tsp. salt
1 tbsp. instant minced onion (optional)
2 tsp. dill seed
1 tbsp. dill weed
1/4 tsp. baking soda
1 pkg. active dry yeast
1 tbsp. softened butter
1/4 c. very hot tap water
1 c. creamed cottage cheese, room temperature
1 egg, room temperature

In a large bowl thoroughly mix 1/4 cup flour, sugar, salt, instant onion, dill seed, dill weed, baking soda and undissolved yeast. Add butter.

Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add cottage cheese, egg and 1/2 cup of flour or enough flour to make a thick batter.

Beat at high speed for 2 minutes. Stir in enough additional flour to make a stiff batter.

Cover and let rise in a warm place until doubled in bulk, about 1 hour and 15 minutes.

Stir batter down, turn into a greased 1 1/2 quart casserole. Cover and let rise until double in bulk, about 50 minutes. Preheat oven to 350 degrees. Bake 30 to 40 minutes or until top is golden brown. Turn out of pan immediately and cool on wire rack.

Note early. Easy and great!