Dill-Seed Bread

• 1 package active dry yeast
• 2 teaspoons granulated sugar
• 1/4 cup water, approximately 100°F to 150°F
• 8 ounces large-curd cottage cheese, at room temperature
• 1 egg, at room temperature
• 2 teaspoons onion, grated
• 2 tablespoons butter, melted
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 cup whole-wheat flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons dill seed or dill weed

Dissolve the yeast and sugar in the warm water in a large mixing bowl, and allow to proof for about 5 minutes. Stir in the cottage cheese to the yeast mixture, then add the egg and blend thoroughly. Put in the grated onion, melted butter, salt, and baking soda. Stir in the flours, 1 cup at a time, and the dill seed and turn out on a lightly floured board. Knead for about 5 minutes, or until the dough is smooth and springs back when indented with the fingers. Butter a 9 x 5 x 3-inch loaf tin and shape the dough to fit the pan. Cover and let rise in a warm, draft-free spot until doubled in size.

Meanwhile, preheat the oven to 375ºF.

Put the tin of risen dough in the oven and bake for 35 to 40 minutes, or until the bread sounds hollow when you remove it from the pan and tap it with your knuckles. Cool on a rack before slicing.