Ingredients
1 package active dry yeast
1/4 c. sifted flour
1/4 t. baking soda
2 T. sugar
1 t. salt
2 T. dried minced onion or 2 t. grated onion
1 T. dillseed or dillweed
1 or 2 T. butter
1/4 c. 120 degrees-130 degrees water
1 c. lukewarm large-curd cottage cheese
1 lightly beaten egg
2 c. flour(divided into 1/2 c. and 1 1/2 c.)
melted butter
sprinkling of salt
Preparation
Mix together yeast, flour, baking soda, sugar, salt, onion, dillseed.
Combine the butter and warm water and gradually add to the yeast mixture. Beat 2 minutes at medium speed, scraping occasionally.
Add cottage cheese, egg, and 1/2 c. flour. Beat at high speed for 2 minutes.
Beat in 1 1/2 c. flour to make a stiff batter.
Cover and let rise until doubled in bulk. Stir downand transfer to a well-greased 1 1/2 qt. ovenproof casserole. Cover and let rise until doubled in bulk.
Bake in a preheated 350 degree oven for 35 to 40 minutes.
Top with melted butter and a sprinkling of salt.
