Dill Bread
Source: Judith E. Speck

2 packets yeast
1 cup warm water
2 cups warmed cottage cheese
4 teaspoons sugar
2 teaspoons minced onion
3 teaspoons dill weed (I think it needs more)
2 teaspoons salt (I skip it)
1/2 teaspoon baking soda
2 eggs
1 tablespoon oil (I used margarine)
6 cups bread flour

Dissolve your yeast in the cup of water. Mix in all other ingredients except the flour, beating well. Gradually add flour. Knead until smooth on a floured surface. Place in greased bowl and let rise until doubled; punch down. Divide dough into 3 portions and place in greased loaf pans (or divide in half and place in 2 greased 8-9-inch cake pans for a round loaf --- I do this) and let rise again to proper size. Bake at 350F for 30 minutes then lay foil on top and bake for 15 minutes more. Vary time for the round loaves. I didn't pay attention to the clock - I just checked on them.