1 cup creamed cottage cheese
3 tablespoons butter
1/4 cup plus 1 teaspoon dried, minced onions
3 tablespoons sugar (or 6 tablespoons raw sugar)
2 tablespoons dill seed
2 teapsoons salt
1 egg
Oil
2 - 21/4 cups unbleached white flour, sifted and warmed
1 package dry-active yeast

1. Mix cottage cheese, butter, onion, sugar, dill seed, salt, and 1/4 cup water in a medium saucepan. Add egg.
2. Heat contents of saucepan to lukewarm, between 105 and 115 degrees.
3. Oil insides of a mixiing bowl and warm in oven.
4. Oil a 1 1/2- or 2 quart casserole generously.
5. Mix contents of saucepan in the mixing bowl of an electric mixer together with 1 cup of flour and the yeast. Beat with electric beater at medium speed for 2 minutes.
6/ Add 1 cup of flour and beat at high speed or knead on a board for 2 minutes.
7. Work in the rest of the flour vigorously and gradually with hands, dough hook of an electric mixer, or a heavy rubber spatula. Continue beating or kneading until very difficult to beat and then beat for 1 minute more.
8. Transfer contents of mixing bowl to the clean, oiled, warm bowl.
9. Cover bowl with a plastic bag and set to rise in warm place.
10. When dough has doubled in bulk (which may take as much as 1 1/2 hours), stir down with spatula and transfer to pre-warmed casserole.
11. Cover and let rise in a warm place until it doubles in bulk and, without preheating oven, bake on bottom level at 350 degrees for 40 to 50 minutes.

Yield: 1 loaf