Dill Casserole Bread

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons dill seed
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1 package active dry yeast
• 2 tablespoons butter or margarine
• 1 medium onion, finely chopped
• 1 cup creamed cottage cheese
• 1/4 cup water
• 1 egg (room temperature)

Instructions:

In a large bowl, combine 1 cup flour, sugar, dill, salt, soda and yeast. In a small saucepan over medium-high heat, in hot butter, cook onion until tender. Stir in cottage cheese and water. Heat until mixture is very warm but you can still hold your finger in it (120° to 130°) With a mixer at low speed, gradually pour liquid mixture into the dry ingredients and beat until just blended. At medium speed, beat for 2 minutes while scraping the bowl with a rubber spatula. Add the egg and 1/2 cup flour to make a thick batter and beat for 2 more minutes, scraping occasionally. With a spoon, stir in the remaining 1 cup flour to make a stiff batter. Cover with a towl and let rise in a warm place, free from drafts until the batter has doubled in size (about 1 hour).

Grease a 1 1/2-quart casserole dish. Stir down the batter and spread evenly into the prepared casserole. Cover with a towl and let rise in a warm place until it has doubled in size (about 45 minutes). Preheat oven to 350° and bake for 35 minutes or until golden. Cool in the pan for 10 minutes on a wire rack, and then remove from pan and continue cooling on wire rack.