Dilly Bread

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)

1 egg

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.