1 c. creamed cottage cheese
1/4 c. warm water
1 pkg. dry yeast
1 egg
2 tbsp. sugar
2 tsp. dill seed
1 tbsp. instant minced onion
1 tsp. salt oil
1 tsp. salt
1/2 tsp. dried dill weed
1/4 tsp. baking soda
2 1/4 to 2 1/2 c. unsifted flour
1 tbsp. butter and onion salt for topping.

In small saucepan, heat cottage cheese until just warm. Sprinkle yeast in warm water in large bowl. Stir in cottage cheese, egg, sugar, dill seed, onion, oil, salt, dill weed and baking soda. Gradually stir in flour. Turn out on lightly floured surface and knead until well combined about 1 minute. Return to bowl. Cover with damp towel. Let rise in warm place one hour or until double in bulk. Punch down dough. Place in well-greased 2 quart casserole.

Let rise 30 minutes or until double in bulk. Preheat oven to 350 degrees. Bake 40 to 50 minutes. Turn out on wire rack. Brush top with butter and sprinkle with onion salt. Let cool and serve slightly warm. Makes 1 loaf.