---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DILL CASSEROLE BREAD
  Categories: None
       Yield: 1 loaf
  
       1    Package active dry yeast
       2 tb Sugar
     1/4 c  Warm water
       1 c  Cottage cheese
   2 1/2 c  All-purpose flour
       2 tb Minced onion
   1 1/2 ts Dried dillweed
     1/2 ts Salt
     1/4 ts Baking soda
       1 lg Egg
       1 tb Unsalted butter, softened
  
   1. Stir yeast and 1 teaspoon of the sugar into the
   warm water. Let stand until foamy. Warm the cottage
   cheese until lukewarm.
   
   2. Combine the flour, remaining sugar, onion, dill,
   salt and baking soda in a large bowl. Add the egg,
   butter, cottage cheese and yeast mixture. Stir to form
   a soft dough. (Or mix in a food processor.) Cover and
   let rise in a warm spot until dough has doubled, about
   1 hour.
   
   3. Stir down dough. Transfer to a greased 1 1/2- to
   2-quart casserole. Cover and let rise again until
   doubled, about 40 minutes.
   
   4. Heat oven to 350 degrees. Bake bread until it is
   well browned, 40 to 45 minutes. Cool in the pan 5
   minutes; loosen from the sides of the casserole and
   invert onto a wire rack. Serve warm or at room
   temperature.
  
 -----