Dill Cottage Cheese Batter Bread
alt.cooking-chien/Lynn Macom (1999)
Makes 1 loaf (12 slices)

1 pkg dry yeast
1/2 tsp sugar
1/4 cup very warm water
1 egg
1 tbsp dried instant onions
1 tbsp butter or margarine
2 tsp dill weed
1 tsp salt
1 cup small curd cottage cheese, warmed slightly
1/4 tsp baking powder
2 1/2 cups flour
melted butter

Grease a 1-quart baking dish.

Sprinkle yeast and sugar over very warm water in 1-cup glass measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes.

Beat egg slightly in large bowl. Add dried instant onions, butter, dill weed, salt, cottage cheese and baking powder; beat until well blended. Stir in yeast mixture until well blended. Stir in enough of the flour to make a soft dough. Place dough in prepared baking dish.

Cover with buttered wax paper and a towel. Let rise in warm place away from drafts until doubled in bulk, about 1 hour.

Bake in preheated moderate oven (350) for 60 minutes or until loaf sounds hollow when topped with fingers. Turn bread out onto wire rack. Brush with melted butter and sprinkle with salt. Serve warm.