1 c. cottage cheese
1 tbsp. cooking oil
1 tbsp. instant onion
1 tsp. dill weed
1 egg
1 pkg. active dry yeast
2 tbsp. sugar
1/2 c. lukewarm water
2 3/4 c. sifted flour
1 tsp. salt
1/4 tsp. baking soda

Heat cottage cheese until lukewarm. Combine cottage cheese, oil, instant onion, dill weed and egg. Sprinkle yeast and sugar on lukewarm water; stir to dissolve. Sift together flour, salt, and baking soda.

Add yeast and 1 cup dry ingredients to cottage cheese mixture. Beat with electric mixer at medium speed until smooth, about 2 minutes, scraping bowl occasionally. Or beat with spoon until batter is smooth.

Gradually add remaining flour, stirring well. (Dough will be sticky.) Turn onto lightly floured surface and knead lightly, about 2 minutes. Place dough in greased bowl; turn over to grease top. Cover and let rise until doubled, about 1 hour.

Divide dough in half. Shape each half into round loaf and place on 2 greased baking sheets. Let rise until doubled, about 45 minutes.

Bake at 350 degrees for 40 minutes or until loaves sound hollow when tapped. Remove from baking sheets; cool on racks. Makes 2 loaves.