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
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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 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.