2 pkgs. active dry yeast
1/2 c. warm water (100 to 115 degrees)
2 tsp. sugar
2 c. cottage cheese
2 tbsp. minced onion
2 tbsp. dill weed
1 tsp. baking powder
2 tsp. salt
2 tbsp. sugar
2 eggs
4 1/2 c. (approximately) all-purpose flour

Sprinkle yeast on warm 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 stiff dough. Knead on lightly floured surface until smooth and elastic. Place dough in greased bowl; turn to bring greased side up. Cover; let rise in warm place until double in size (1 to 1/2 hours). Punch down. Turn out onto lightly floured surface; knead a few times. Divide into 2 equal portions. Shape each portion into loaf in well greased loaf pan. Bake in 350 degree oven for 30 minutes. Remove from pans to rack. If desired, brush tops with melted butter. Makes 2 loaves.