Dill Bread

Description

1 package dry yeast
¼ cup warm water
1 cup creamed cottage cheese heated to lukewarm
2 tablespoons sugar
1 teaspoon baking soda
2 ¼-2 ½ cups flour
3 tablespoons minced onion
1 tablespoon butter
2 teaspoons dill seed
1 teaspoon salt
1 egg

Soften yeast in water. Combine in mixing bowl with all other ingredients except flour. Add flour gradually, stirring after each addition, until the dough has a smooth, elastic texture and can be handled without sticking.

Knead well and let rise in covered bowl in a warm place (85° F) until doubled in size. Punch down, remove from bowl and place in well-greased loaf pan. Let rise again until just above the edge of the pan. Bake at 350° for 35-45 minutes until brown. Remove from pan, place on rack and let cool. Makes an excellent combination with ham and tomato soup.