| Cottage Cheese Dill Bread
2 pkg dry yeast
2 tsp sugar
1/2 C warm water (105ºF to 115ºF)
2 C small-curd cottage cheese
2 eggs, beaten
2 tbs sugar
2 tbs dried whole dillweed
2 tbs finely chopped onion
1 tsp baking powder
1 tsp salt
4 1/2 C all-purpose flour
Butter or margarine, melted
Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough. Turn dough out onto a well-floured surface, and knead 8 to 10 minutes or until smooth and elastic (dough will be sticky).
Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85ºF) free from drafts, one hour or until doubled in bulk. Punch dough down, and divide in half. Shape each portion into a loaf. Place in two well-greased 9 x 5-inch loaf pans. Cover and let rise in a warm place, free from drafts, 45 minutes or
until doubled in bulk. Bake at 350ºF for 30 to 35 minutes or until loaves sound hollow when tapped. Remove loaves from pans; brush with melted butter. Cool completely on wire racks.
Recipe featured in Bread Daily on 10/06/01.