(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
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
Brush with additional softened butter and sprinkle with salt.
Cool for 10 minutes before removing from pan.