This is an old family recipe that I LOVE, especially during springtime. It gets me excited for growing herbs and vegetables. It's a savory bread that is delicious on it's own, with a salad, or perfect for a bruschetta or grilled cheese or veggie sandwich. The smell of this bread drives me wild.
1/4 c. warm water
1 TBS. dry yeast
1 c. warm cottage cheese (microwave for 30 seconds on 50% power)
2 TBS. sugar
1 TBS. minced onion (finely chopped)
2 tsp. dill seed
1 tsp. dill weed
1 tsp. coarse kosher salt
1/4 tsp. baking soda
1 TBS. softened butter
2 1/4 - 2 1/2 c. all purpose flour
butter and kosher salt for brushing on top when baked.
Soften yeast in warm water for 10 minutes or until frothy. Add to yeast: egg, sugar, onion, dill seed and dill weed, salt and baking soda. Stir in warm cottage cheese and add 1 TBS. butter. Mix thoroughly. Add flour 1/2 cup at a time and knead with your hands until wet but not really sticky. Cover, let rise until double. Punch down and turn out into a greased round glass 2qt. casserole dish (or 2 bread pans, I like the casserole dish so the bread is rounded). Let rise again until doubled. Bake at 350 for 25-30 minutes or until golden on top. Brush with melted butter, sprinkle with salt. Cool 10 minutes and remove from pan to wire rack.