Dill Bread

Dill Bread

2 loaves

2 pkg yeast

½ cup warm water

2 cups cottage cheese

2 eggs

¼ cup sugar

2 TB minced onion

2 TB oil

2 tsp salt

2 TB dried dill weed

1 tsp baking soda

4.5-5 cups unsifted flour

dissolve yeast in warm water.  Heat cottage cheese until warm, stirring.  Add all ingredients except flour.  Gradually add flour. Knead until well combined, about 1 minute, until well combined.  Return to bowl and cover with towel.  Let rise in warm place 1 hour, or until double.  Punch down and placed in 2 well greased, 2-court casserole dishes (to make oval or rounded loaves, or in cake pan.  Let rise 30 minutes or until double.  Bake at 350, 30-45 minutes.  Turn onto a wire wrack.  Brush top with butter and sprinkle with onion salt.