1 envelope active dry yeast
1/4 cup sifted flour
1/4 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
2 tablespoons dried minced onion
1 tablespoons dill weed or dill seed
2 tablespoons butter
1/4 cup 120°-130°F water
1 cup lukewarm cottage cheese
1 lightly beaten egg
2 cups flour divided into 1/2 c and 1-1/2 c
Kosher salt or sea salt
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 down and transfer to a well-greased 1 1/2 qt. ovenproof casserole. (I use a 9″ non-stick cake pan)
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.