Dilly Casserole Bread
2 tbsp. chopped onion
1 tbsp. margarine
1 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
1 c. (8 oz.) creamed cottage cheese, heated to lukewarm
2 tbsp. sugar
2 tsp. dill seed
1 tsp. soda
1/4 tsp. soda
1 egg
2-1/2 c. all-purpose flour
Saute onion in margarine until tender. Combine yeast and water; stir to dissolve. In large bowl, combine onion, yeast mixture, cottage cheese, sugar, dill seed, salt, soda and egg. (Lightly spoon flour into measuring cup; level off). Add 1-1/2 c. flour, 1/2 cup at a time, beating after each addition. Stir in remaining flour. Brush top of dough with oil. Cover and let rise in warm place until double, about 1 hour. Grease 2-quart casserole. Stir down and turn onto floured board. Knead only long enough to make a smooth loaf. Place dough in greased casserole. Let rise until dough fills casserole, about 45 minutes. Preheat oven to 350 degrees. Bake 50 minutes.
