|Active dry yeast||1⁄4 Ounce (1 Package)|
|Baking soda||1⁄4 Teaspoon|
|Grated onion||2 Teaspoon|
|Dill weed||1 Tablespoon|
|Dill seed||1 Teaspoon|
|Flour||2 1⁄2 Cup (40 tbs), sifted|
|Water||1⁄4 Cup (4 tbs)|
|Large curd cottage cheese||1 Cup (16 tbs)|
|Melted butter||1 Tablespoon|
In a large bowl, using an electric mixer at medium speed, combine yeast, baking soda, sugar, salt, onion, dill weed, dill seed, and 1/4 cup flour.
In a small saucepan, heat water until very warm (120°-130°) and melt butter in it.
Add warm liquid to yeast mixture and beat at medium speed, occasionally scraping the bowl.
Add cottage cheese, egg, and 1/2 cup flour and beat at high speed for 2 minutes.
By hand, beat in remaining 2 cups flour to make a stiff dough.
Cover with a clean cloth and let rise until doubled in size (approximately 1 1/2 fl hours).
Grease a 2 quart souffle or casserole dish.
Stir down and place dough in prepared dish. Cover and let rise until double in size (approximately 45 minutes).
Preheat oven to 350°.
Brush dough with melted butter and bake for 35-40 minutes.
Serve immediately after baking.