Dilly Casserole Bread

• active dry yeast↗1
• outdated dry yeast (for flavor) (optional)↗1
• warm water (110-115 degrees F)1⁄4 cup
• large-curd cottage cheese↗1 cup
• sugar↗2 tablespoons
• finely minced onions2 -3 tablespoons
• sifted flour2 1⁄2 cups
• butter, melted↗1 tablespoon
• salt↗1 teaspoon
• dill seeds or 2 -3 teaspoons dried dill weed (or a combination)↗2 -3 teaspoons
• baking soda↗1⁄2 teaspoon
• egg↗1

Step-by-step instructions

1. 1

   Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.

2. 2

   Let proof for 10 minutes, until foamy.

3. 3

   Heat cottage cheese until lukewarm.

4. 4

   Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.

5. 5

   Add flour, a little at a time, to make a stiff batter, beating well after each addition.

6. 6

   You will have to use your hands to mix it all together toward the end.

7. 7

   Cover, and let rise in a warm place until doubled, 50-60 minutes.

8. 8

   Stir down with 25 vigorous strokes.

9. 9

   Turn into well-greased 1-1/2 quart round casserole.

10. 10

    Cover, and let rise in warm place until doubled in bulk, 30-40 minutes.

11. 11

    Bake in a preheated moderate (350 degree F) oven for 40-50 minutes.

12. 12

    Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.

13. 13

    Turn out onto a wire rack to cool completely before wrapping.