Dillbrot (Dill Bread)

1 pk Yeast; Active Dry 1 tb Butter; Melted

1/4 c ;Warm Water(110-120 degrees) 1 ea Egg; Large

1 c Cottage Cheese; Creamed * 1 ts Salt

2 tb Sugar 2 ts Dillseed

1 tb Onion; Minced 2 1/4 c Flour; Unbleached Or Bread

* Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. -----