2 pkg. active dry yeast
1/2 c. warm water
2 c. cottage cheese
1/2 c. shortening (solid)
1/4 c. sugar
2 tbsp. minced onion
4 tsp. dill weed
2 tsp. salt
1/2 tsp. baking soda
2 well beaten eggs
4 1/2 to 5 c. flour

Soften yeast in water. Heat cottage cheese and shortening to luke warm. Stir in sugar, onion, dill, salt, baking soda, and softened yeast. Beat in eggs. Add flour gradually. Turn out onto floured board; knead 5 minutes. Place in greased bowl. Cover; let rise 1 hour in warm place. Punch down and let rest 10 minutes. Shape into loaf. Cover; let rise again 30 to 45 minutes. Bake 350 degrees for 40 minutes. Brush top of loaves with butter. Sprinkle with dill weed. Delicious toasted for tuna or egg salad sandwiches. Makes 2 loaves.