- 1pkg. dry yeast
- 1/4 cup warm water (105-115)
- 1 cup cottage cheese (room temperature)
- 2 Tbsp. sugar
- 1 Tbsp. instant onion bits
- 2 tsp. dill seed or weed
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 egg, room temperature
- 2 1/4-21/2 cups flour
Glaze: 1/2 tsp. melted butter to brush top & sprinkle with salt.
Casserole: 1 1/2 qts. (7 in. diameter, 4 in. deep) greased. (Cool 10 min. before removing from casserole & place on rack to cool.
Sprinkle yeast over water in large mixing bowl. Stir briskly with fork or metal whisk. In saucepan, heat cottage cheese til warm to the touch. Pour cheese into yeast mixture. Add sugar, onion bits, dill, salt, baking soda, & egg. Add flour, 1/2 cup at a time to make stiff batter, beating well after each addition.
1st rising – I hr. Cover with plastic wrap 7 let rise in warm place (80-85). Remove wrap, stir down with 20 strong strokes. Turn into casserole. 2nd rising – 45 min. Cover w/ wax paper, put in warm place til doubled. (Keep wax paper away from dough so it won’t collapse when pulled away.) Bake at 350° til deep brown and crusty. Test with toothpick. Cover w/ foil last 15 min. to prevent excessive browning. Brush with butter, salt.
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