Dill and Onion Bread

Ingredients

• 2 tablespoons fast rising yeast
• 1/2 cup warm water (105 degrees)
• 2 tablespoons butter, melted
• 4 tablespoons sugar
• 2 cups small curd cottage cheese, warmed slightly in microwave
• 2 tablespoons dried onion flakes, minced
• 2 tablespoons dried dill
• 1/2 teaspoon baking soda
• 2 teaspoons salt
• 2 eggs
• 4 1/2-5 cups all-purpose flour
• cornmeal, for dusting pans
• 1 egg yolk
• 2 tablespoons water

Directions

1. 1

   Dissolve the yeast in warm water; let sit till foamy.

2. 2

   Combine yeast, melted butter, sugar, cottage cheese, onion, dill, soda, salt and 2 eggs in a large mixing bowl.

3. 3

   Add 2 cups flour.

4. 4

   With a dough hook or by hand, knead in remaining flour. Only add the last 1/2 cup flour if the dough will not pull away from sides of pan after kneading for about 10 minutes.

5. 5

   Cover and let rise until double.

6. 6

   Punch dough down and let rise again.

7. 7

   Finally, knead the dough by hand until it is smooth and elastic.

8. 8

   Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.

9. 9

   Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.

10. 10

    Bake at 350 degrees F for 45-50 minutes until golden.

11. 11

    The bottoms of loaves will sound hollow when tapped.