|Lukewarm water||1⁄4 Cup (4 tbs) (110� To 115�)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Sugar||7 Teaspoon (1 Teaspoon Plus 2 Tablespoons)|
|Butter||1 Tablespoon, cut into 1/4-inch bits (Plus 3 Tablespoons Butter, Softened)|
|Butter||3 Tablespoon, softened|
|Finely chopped onions||2 Tablespoon|
|Unsifted flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Large curd cottage cheese||8 Ounce (1 Cup)|
|Dill seed||2 Teaspoon|
|Egg||1 , lightly beaten with 1 tablespoon milk|
|Milk||1 Tablespoon (Used For Beating The Egg)|
|Kosher salt||To Taste (Coarse Salt)|
1. Into a small bowl pour the lukewarm water and add the yeast and 1 teaspoon of the sugar, rest for 2 or 3 minutes and then mix well.
2. Set in a warm, draft-free place (an unlighted oven) for about 10 minutes, until the yeast bubbles up and the mixture almost doubles in volume.
3. Preheat the oven to 375°.
4. In a small skillet melt the tablespoon of butter bits over moderate heat, wait for the foam to subside, then cook adding the onions and, stirring frequently for 2 or 3 minutes, until they are soft but not brown and set aside.
5. Into a deep mixing bowl sift together combining 2 cups of the flour, the remaining 2 tablespoons of sugar, the baking soda and salt.
6. Make a well in the center and scrape in the entire contents of the skillet.
7. Add the yeast mixture, the cottage cheese, egg and dill seed and gradually incorporate the dry ingredients into the liquid ones with a large wooden spoon.
8. Continue to stir until the dough is smooth and can be gathered into a medium-soft ball.
9. On a lightly floured surface place the ball and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself.
10. As you knead, sprinkle flour over the ball by the tablespoonful, adding up to 1/2 cup more flour if necessary to make a firm dough.
11. Knead for about 10 minutes longer, until the dough is smooth, shiny and elastic.
12. Over the inside of a large bowl spread 1 tablespoon of the softened butter evenly with a pastry brush.
13. In the bowl set the ball of dough and turn it about to butter the entire surface.
14. With a kitchen towel drape the bowl loosely and set it aside in the draft-free place for about 1 hour, or until it has doubled in volume.
15. Over the bottom and sides of a 9-by-5-by-3-inch loaf pan brush 1 tablespoon of the remaining softened butter.
16. On a lightly floured surface, punch the dough down with a blow of your fist and, shape it into a loaf about 8 inches long and 4 inches wide.
17. Place the dough in the buttered pan and set it in the draft-free place to rise again for about 45 minutes.
18. Brush the top of the bread with the egg-and-milk mixture, then bake in the middle of the oven for 30 to 35 minutes, until the loaf is golden brown.
19. To test for doneness, turn the loaf out on a flat surface and rap the bottom sharply with your knuckles and check if the loaf sounds hollow or else put it back in the pan and bake for 5 to 10 minutes longer.
20. On a wire rack place the bread and brush the top with the remaining tablespoon of softened butter.
21. Sprinkle lightly with coarse salt, let the bread cool and serve.