An unusual, very moist yeast bread, redolent of dill. Great served with Italian food, and popular at parties, too.
1 package active dry yeast
1/4 cup warm water
1 cup creamed cottage cheese
2 tablespoons honey
1 tablespoon chopped onion
1 tablespoon butter
3 tablespoons dried dillweed, dill seed, or a combination of both
1 teaspoon baking soda
1 egg, slightly beaten
2-1/2 cups all-purpose white flour
Melted butter to glaze
Combine the yeast with the warm water. Set aside.
In a saucepan over low heat, combine the cottage cheese, honey, onion, butter, dill, baking soda, and egg. When the butter is melted, remove from the heat. Stir in the yeast mixture. Gradually add the flour to form a stiff dough. Turn out onto a lightly floured board and knead for 5 to 10 minutes.
Place in a large, well-greased bowl and let rise until doubled in bulk, about 1 hour. Punch down, shape into a loaf, and place in a greased 8-inch by 4-inch loaf pan. Let rise until doubled again, about 40 minutes. Preheat the oven to 350 degrees F.
Bake for 40 to 50 minutes. Brush the top with butter while the bread is still warm.
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