DILLY BREAD

2 (1/2-ounce) packages dry yeast
1/2 cup lukewarm water
2 cups cottage cheese
2 tablespoons butter
1/4 cup sugar
2 tablespoons dry minced onion
1 1/2 tablespoons dill seed or dill weed
2 teaspoons salt
1/2 teaspoon baking soda
2 eggs
5 cups plain flour

Dissolve yeast in water; set aside.

Heat cottage cheese in saucepan to lukewarm; add butter and stir; remove from heat.

Combine in a large bowl cottage cheese mixture, sugar, onion, dill weed, salt, baking soda and eggs; mix completely. Stir in dissolved yeast and slowly add flour, stirring to form soft dough. Grease top; cover and let rise until doubled in bulk; punch down.

Grease 2 (9x5x3-inch) loaf pans. Place dough in pans and grease top. Let rise until doubled in bulk.

Bake at 350 degrees F for 30-40 minutes or until bread tests done.

Yield: 2 loaves.

*This freezes well after baking.