Dilly Bread

The Record’s “Recipe of the Week”:
Dilly Bread by Racine Palmer

1 pkg. yeast
1/2 cup warm water
1 cup cottage cheese
2 T. sugar
1 T. chopped onion
1 T. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 egg, beaten
2-1/2 cups sifted flour

1) Dissolve the yeast in the warm water.

2) In a bowl, combine the cottage cheese, sugar, onion, butter, dill seed, salt, baking soda, and egg. Beat well. Add the yeast and mix well. Add the flour slowly. Cover. Let rise in a warm place for about an hour or until double.

3) Stir down. Turn into a well-greased pan. Let rise about 30-40 minutes, or until light. Bake at 350° for 40-50 minutes. Brush the top with soft butter.