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
Melted butter
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.