1 packet dry yeast
1/4 c. warm water
1 c. cottage cheese (sm. curd, heated to lukewarm)
2 tbsp. sugar
1 tbsp. instant onions
1 tbsp. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 unbeaten egg
2 1/4-2 1/2 c. flour

Soften yeast in warm water. Combine yeast in bowl with cottage cheese, cheese, sugar, onion, butter, dill, salt, baking soda and egg. Add flour gradually to form stiff dough, pausing to beat well after each addition. Cover and let rise 50-60 minutes in warm place until dough is light and double in size. Stir down dough. If still sticky, add flour to form stiff dough again.

Turn into well greased 8 inch round casserole (1 1/2-2 quart capacity). Let rise 30-40 minutes until light and double in bulk. Bake at 350 degrees for 40- 50 minutes until golden brown. Brush with butter and sprinkle with salt.