Dillbrot (Dill Bread)

1 pk Yeast; active dry
1 c Cottage cheese; creamed
2 tb Sugar
1 tb Onion; minced
1 tb Butter; melted
1 Egg; large
1 ts Salt
2 ts Dillseed
2 1/4 c Flour; unbleached or bread

NOTE: Creamed Cottage Cheese should be heated to lukewarm.

Dissolve yeast in warm water.
Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour).
Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling).
Cover and let rise in a warm place until doubled.
Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet.
Let rise again.
Bake for 30 to 45 minutes at 350 degrees F.

While warm, bursh loaf with soft butter, sprinkle well with salt.