---------- Recipe via Meal-Master (tm) v8.02
       Title: DILLY CASSEROLE BREAD (1960)
  Categories: Breads, Yeast, Bake off
       Yield: 1 loaf
       2 c  Up to ...
   2 2/3 c  Flour
       2 tb Sugar
       2 ts Up to ...
       3 ts Instant minced onion
       2 ts Dill seed
       1 ts Salt
     1/4 ts Baking soda
       1 pk Active dry yeast
     1/4 c  Water
       1 tb Butter
       1 c  Creamed cottage cheese
       1    Egg
       2 ts Butter, melted
     1/4 ts Coarse salt (opt)
         Lightly spoon flour into measuring cup; level
   off.  In large bowl, cimbine 1 c flour, sugar, onion,
   dill seed, 1 t salt, baking soda and yeast; mix well.
         In small saucepan, heat water, 1 T butter and
   cottage cheese until very warm (120 to 130 degrees).
   Add warm liquid and egg to flour mixture. Blend at low
   speed until moistened; beat 3 minutes at medium speed.
   By hand, stir in remaining 1 c to 1 2/3 c flour to
   form a stiff batter. Cover loosely with greased
   plastic wrap and cloth towel. Let rise in warm place
   (80 to 85 degrees) until light and doubled in size, 45
   ot 60 minutes.
         Generously grease 1 1/2 or 2 quart casserole.
   Stir down dough to remove all air bubbles.  Turn into
   greased casserole. Cover; let rise in warm place until
   light and doubled in size, 30 to 45 minutes.
         Heat oven to 350 degrees.  Uncover dough.  Bake
   30 to 40 minutes or until deep golden brown and loaf
   sounds hollow when lightly tapped. Immediately remove
   from casserole; cool on wire rack. Brush warm loaf
   with melted butter; sprinkle with coarse salt.