1 pkg. active dry yeast
1/4 c. lukewarm water
1 c. cottage cheese (sm. curd)
2 tbsp. sugar
1 tbsp. minced onion
1 tbsp. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 unbeaten egg
2 1/4 c. flour

Soften yeast in water. Combine in a large bowl; cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and yeast mixture. Add flour to form a stiff sticky dough, beating well after each addition. (May have to mix by hand toward end.) Cover and let rise in warm place until light and doubled in size (50 to 60 minutes). Punch down with spoon and turn into well greased 1 1/2 quart flat bottom casserole dish or 2 large nut loaf pans. Let rise in warm place until light - about 30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes until golden brown. Remove from oven and brush with butter and sprinkle salt on top. Let cool 15 minutes before slicing.