1 teaspoon (5 mL) sugar
1/4 cup (50 mL) lukewarm water
1 package (1 tablespoon/15 mL) active dry yeast
1 cup (250 mL) cottage cheese, warmed to lukewarm
1 and 1?2 tablespoons (22 mL) sugar
2 tablespoons (30 mL) dried onion flakes
2 tablespoons (30 mL) fresh dill weed (or
1 tablespoon/15 mL) dried
1 teaspoon (5 mL) salt
1/4 teaspoon (1 mL) baking soda
2 eggs, at room temperature
2 and 1/2 cups (625 mL) all-purpose flour
1/2 teaspoon (2 mL) butter or margarine, melted
Dissolve sugar in 1/2 cup (50 mL) lukewarm water. Sprinkle yeast into water and let stand 10 minutes to proof.
In large bowl, combine cottage cheese, 1 and 1/2 tablespoons (22 mL) sugar, onion flakes, dill, salt, baking soda and yeast. Add flour, 1/2 cup (125 mL) at a time, to make a stiff batter. Beat well after each addition with electric mixer or a wooden spoon. (This is a heavy batter, it will not be kneaded.) Cover with plastic wrap and let rise in a warm place 1 hour or more.
Remove wrap and stir down batter with 20 to 25 strokes. Place batter into a greased 6-cup (1.5 L) casserole dish. Cover with greased waxed paper and leave until batter doubles in size, about 45 minutes. Bake in a pre-heated 350ºF (180ºC) oven 40 to 45 minutes, until top is brown and crusty. Remove from oven and brush with melted butter or margarine. Turn out on wire rack to cool. Makes 1 loaf.