Dilly Casserole Bread

1 cup small-curd cottage cheese

1 large egg, lightly beaten

1 ½ T. butter

1 T sugar

1 T dried minced onion

2 tsp dill seeds

1 tsp salt

¼ tsp baking soda

1 package active dry yeast

1 T sugar

¼ cup warm water

2 ½ cups flour

Melted butter

Coarse salt

Combine first 8 ingredients in a small saucepan. Cook over medium heat until butter melts, stirring occasionally. Let cool to 105 to 115 degrees.

Combine yeast, 1 T sugar, and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

Combine cottage cheese mixture, yeast mixture, and flour; stir well. (Dough will be sticky.) Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Stir dough down, and spoon into a well-greased 2-quart casserole or any other round baking dish. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.

Bake at 350 for 25 to 30 minutes or until brown. Brush with melted butter, and sprinkle lightly with coarse salt. Remove from dish; cool on a wire rack. Yield: 1 loaf.