Dilly Casserole Bread

by Irene Segletes

1 packet Active Dry Yeast
1/4 c. warm water
1 c. creamed cottage cheese, heated to lukewarm
2 tb. sugar
1 tb. instant minced onions
1 tb. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 unbeaten egg
2 1/4 to 2 1/2 c. all purpose flour

Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition (for the first addition of flour use mixer on low speed.) Cover. Let rise in warm place (85-90°) until light and doubled in size (50-60 min.) Stir down dough. Turn into well greased 8 inch round (1 1/2 qt or 2 qt.) casserole. Let rise in warm place until light, 30-40 min. Bake at 350° for 40 to 50 min. until golden brown. Brush with soft butter and sprinkle with crystal salt.