Dilly Casserole Bread - Breads & Spreads

2 to ⅔ cups all purpose flour
2 tablespoons sugar
2 to 3 teaspoons instant minced onion (or real onion)
2 teaspoons dill  seed
1 teaspoon salt
¼ teaspoon baking soda
1 pkg active dry yeast
¼ cup water
1 tablespoon margarine or butter
1 cup small curd creamed cottage cheese
1 egg
2 teaspoons margarine or butter, melted
¼ teaspoon coarse salt, if desired

In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120-130 F) Add warm liquid and egg to flour mixture; blend at low speed until moistened.
Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 ⅔ cups flour to form a stiff batter.
Cover loosely with greased plastic wra0p and cloth towel. Let rise in warm place until light and doubled in size; about 45-60 minutes.
Grease 1 ½ or 2 quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size; 30 to 45 minutes.
Preheat oven to 350 F. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent over browning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool for 15 minutes and serve.

Approximately 90 minutes total is required for bread to rise.