4 tbsp. salad oil
1/4 c. chopped onion
1 pkg. dry yeast
3/4 c. warm water
1 egg (room temp.)
1 tbsp. dill seed
2 tsp. salt
1 1/2 c. cottage cheese (room temp.)
4 c. unsifted flour
2 tbsp. sugar

In a small saucepan, saute onion until brown in oil. Dissolve yeast in warm water in a big mixer bowl. Add onion, egg, sugar, dill and salt; then stir. Add cottage cheese and 2 cups flour. Beat at medium speed for two minutes. Stir in remaining flour with spoon.

Cover and let rise free of draft until double (about 1 hour). Stir down with spoon. Spoon into greased 2 1/2 quart round casserole dish. Cover; let rise 30 minutes. Bake at 350 degrees for 50 minutes until bread sounds hollow when tapped. Remove from pan. Cool on rack. Yield: 1 round loaf.