1/4 tsp. baking soda
1 c. cream style cottage cheese
1/4 c. warm water
1/4 c. shortening
Dill seed
butter, melted
2 1/4 to 2 1/2 c. all-purpose flour
1 well beaten egg
1 tsp. salt
2 tsp. dill seed
1 pkg. active dry yeast
1 tbsp. minced onion
2 tbsp. sugar

Soften yeast in warm water. In saucepan, heat cottage cheese to lukewarm. Stir in shortening, sugar, onion, the 2 teaspoons dill, the salt, baking soda and the softened yeast. Beat in egg. Add flour, a little at a time, stirring to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease surface. Cover; let rise in warm place 1 hour. Punch down; cover. Let rest 10 minutes.

Shape into loaf and place in greased 9x5x3 inch loaf pan. Cover; let rise again until almost double, 30 to 45 minutes. Remove from pan; brush with melted butter. Sprinkle with additional dill seed. Makes 1 loaf.