2 pkg. active yeast
1/2 c. warm (105 to 115 degrees) water
2 tsp. sugar
2 c. cottage cheese
2 tbsp. minced onion
2 tsp. dill weed
1 tsp. baking powder
2 tsp. salt
2 tbsp. sugar
2 eggs
4 1/2 c. flour

Sprinkle yeast over water; stir until blended; stir in 2 teaspoons sugar; set aside.

Combine cottage cheese, onion, dill weed, baking powder, salt, 2 tablespoons sugar and eggs. Mix thoroughly. Add yeast mixture; mix well. Add flour to make a stiff dough. Knead on a lightly floured surface until smooth and elastic. Place in greased bowl; turn to bring greased side up. Cover and let rise in a warm (85 degree) place until double in size, 1 to 1 1/2 hours.

Heat oven to 350 degrees.

Punch down dough. Turn out onto a floured surface. Knead a few times. Divide dough in half. Shape into 8x5x3 inch well greased loaf pans;. Bake 30 minutes. Remove to rack. Brush top with butter.