Casserole Dill Bread

1 env. dry yeast
¼ c. warm water
1 c. creamed cottage cheese
heated to lukewarm
2 T. sugar
1 T. instant minced onion
1 T. butter
2 tsp. dill seed
1 tsp. salt
¼ tsp. baking soda
1 unbeaten egg
2 ¼ to 2 ½ c. flour

Soften yeast in warm water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, baking soda and egg. Add the
softened yeast. Add flour to form a stiff dough. Knead until smooth. Cover and let rise in a warm place (85 degrees to 90
degrees) until light and doubled in size, about 50 to 60 minutes.

Stir down dough. Turn into well-greased 8-inch round (1 ½ or 2-quart) casserole. Let rise in warm place until light, about
30 to 40 minutes. Bake at 350 degrees for 40 to 50 minutes until golden brown. Brush with soft butter and sprinkle with
salt.