Dilly Bread

Quick meals are a lifesaver this time of year. This bread pairs deliciously with most soups, and you can't get much quicker than that! It's also a nice accompaniment to roasts, potatoes, and many other traditional meals. It has stood the test of time for me for over 20 years.

Dilly Bread
Yield: 1 casserole dish-sized loaf
Ingredients

• 1 Tbsp. yeast
• 1/4 cup warm water
• 1 cup cottage cheese
• 2 Tbsp. sugar
• 1 Tbsp. minced onion (can substitute 1/2 cup fresh diced onion)
• 1 Tbsp. butter, softened 
• 2 tsp. dill seed
• 2 tsp. dill weed
• 1 tsp. salt
• 1/4 tsp. soda
• 1 egg
• 2 1/4-2 1/4 cups flour

Dissolve yeast in warm water.

Heat cottage cheese to lukewarm (if too hot it gets stringy). Combine with sugar, onion, butter, dill, salt, soda, egg, and yeast mix.

Add flour and blend well. Cover and let rise in a warm area until double in size, about 1 hour. Stir and turn into a well greased round casserole dish. Let rise again for 30-40 minutes.

Bake in a 350° oven for about 45 minutes or until done.

Remove from dish. Brush with butter and sprinkle with salt and more dill weed if desired.

Enjoy!