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Dill Bread

(by Deborah Lindsay Williams)

1 package dry yeast

1/4 c. warm water

1 c. cottage cheese

1 egg, at room temperature

2 T. sugar

1 T. minced white or green onion

2 t. dill seed or dried dill

1 t. salt

1/4 t. baking soda

1 T. butter, softened

2 1/4 – 2 1/2 c. flour

additional softened butter for brushing

additional salt

Soften yeast in warm water, and let stand 10 minutes.

In a small pan, heat cottage cheese to lukewarm.

In a large bowl, combine dissolved yeast, egg, sugar, onion, dill, 1 t. salt, and baking soda.

Stir in warm cottage cheese and softened butter, mixing thoroughly.

Add flour, about 1/2 c. at a time, beating well after each addition.

The dough will be shaggy and sticky.

Cover with a lightly moistened cloth and let rise until doubled, about 1 hour.

Punch down and turn dough into a greased 2-qt. casserole or 9 x 5 loaf pan.

Cover and let rise again until doubled.

Preheat oven to 350 F.

Bake for 35 – 40 minutes, or until the top is nicely browned and the bottom sounds hollow

when tapped.

Brush with additional softened butter and sprinkle with salt.

Cool for 10 minutes before removing from pan.

(Read Doing the Work, the story that accompanies this recipe.)

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