1 pkg. active dry yeast
1/4 c. warm water
1 c. cream style cottage cheese, heated to lukewarm
1 tbsp. butter
1 tbsp. sugar
1 tsp. salt
1/4 tsp. baking soda
1 tbsp. instant minced onion
2 tsp. dill weed or seed
1 egg
2 1/4 to 2 1/2 c. flour (I use 2 1/2 c.)

Soften yeast in water; let stand for 10 minutes. Combine in large bowl, cottage cheese, butter, sugar, salt, and baking soda. Add onion, dill, egg, and softened yeast. Beat well. Add flour gradually, beating well after each addition. Cover; let rise in warm place until doubled in bulk, about 1 hour. Stir or punch down dough.

Turn out into well-greased 1 1/2 to 2 quart casserole. Let rise again until light, 30 to 40 minutes. Bake at 350 degrees for 35 to 45 minutes or until crust is golden brown. Brush top with butter. Cook for about 5 minutes in dish. Remove to cooling rack. Yield: 1 large loaf.