Dill Bread

3 c. flour
2 Tbsp. sugar
1 1/2 tsp. onion powder
2 tsp. dried dill
salt
1/4 tsp. baking soda
1/4 oz. packet yeast
1 c. cottage cheese
2 Tbsp. butter
1 egg, lightly beaten

Combine 1 c. flour, sugar, onion powder, dill, 1 1/4 tsp. salt, baking soda and yeast.

Over medium low heat, combine the cottage cheese, 1/4 c. water and 1 Tbsp. butter. Stirring constantly, heat until creamy and simmering but not boiling. Remove from heat and quickly whisk in egg. Stir into dry ingredients. Beat about 4 minutes. Let stand for 8 minutes. stir in remaining 2 c. flour, turning onto a work surface to gently knead in loose flour. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour. Punch down dough and dough and place in greased baking pan. Cover again and allow the dough to rise until double in size.
Preheat oven to 350. Bake 35-40 minutes. While still hot, rub top with butter and sprinkle with salt.