1 pkg. yeast
1/4 c. lukewarm water
1 c. 4 percent cottage cheese
2 tbsp. sugar
1 env. instant onion soup mix
1 tbsp. butter
2 tsp. dill seed
1 tsp. dill weed
1/4 tsp. baking soda
1 egg, slightly beaten
2 1/2 c. flour (approximately)

Dissolve yeast in water. Heat cottage cheese to lukewarm and combine with yeast mixture in a large bowl. Add sugar, onion soup mix, butter, dill seed and weed, salt, soda and egg to bowl and stir to mix. Add flour to form stiff dough. Cover and let rise until double in bulk. Turn dough into floured board, knead briefly, separate into halves, and shape into loaves. Place in two well greased loaf pans. Allow to rise until double in size. Bake at 350 degrees for 30 to 40 minutes. (Do not overcook. Top should be golden brown.) Brush top with butter.