1/4 cup minced onion*
2 tablespoons butter
1 cup creamed cottage cheese
1 egg
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon dill weed
1 tablespoon dill seed
1/4 cup sugar
1/3 cup warm water
1 tablespoon active dry yeast
2 1/2 cups flour
coarse salt (not table salt)
Saute onion in butter until onion is transparent.* Add cottage cheese, then remove pan from heat and allow cottage cheese to warm to lukewarm. Place in blender or food processor and process until lumps are gone. Add egg, soda, salt, dill weed, dill seed, and sugar; mix.
Dissolve active dry yeast in warm water, add to cottage cheese mixture; stir in enough flour to make a dough stiff enough to knead. Knead dough until smooth and elastic (in electric mixer about 5-10 minutes). Cover and allow to rise until double in bulk. Punch down to remove air. Shape into 1 round loaf and place on a greased baking sheet or in a greased 9” round cake pan.
Allow to rise until almost double in bulk. Sprinkle surface of bread with coarse salt. Bake in a 3500 F pre-heated oven for 25- 20 minutes or until golden brown and cooked through.
*NOTES: Alternate method. Substitute 1 tablespoon dry onion flakes for fresh onion, do not saute. Stir onion into cottage cheese and heat to lukewarm in microwave; add melted butter and stir. Place in blender and continue with recipe as above.
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