Title: Dillbrot (dill bread)
 Categories: Breads, Cheese/eggs, Vegetables
      Yield: 4 servings
 
      1 pk Yeast; Active Dry
    1/4 c  ;Warm Water(110-120 degrees)
      1 c  Cottage Cheese; Creamed *
      2 T  Sugar
      1 T  Onion; Minced
      1 T  Butter; Melted
      1 ea Egg; Large
      1 t  Salt
      2 t  Dillseed
  2 1/4 c  Flour; Unbleached Or Bread
 
  *  Creamed Cottage Cheese should be heated to lukewarm.
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  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.