- 1 package active dry yeast
- 1 package outdated dry yeast (for flavor) (optional)
- 1⁄4 cup warm water (110-115 degrees F)
- 1 cup large-curd cottage cheese
- 2 tablespoons sugar
- 2 -3 tablespoons finely minced onions
- 2 1⁄2 cups sifted flour
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 2 -3 teaspoons dill seeds or 2 -3 teaspoons dried dill weed (or a combination)
- 1⁄2 teaspoon baking soda
- 1 egg
Directions See How It's Made
- Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.
- Let proof for 10 minutes, until foamy.
- Heat cottage cheese until lukewarm.
- Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.
- Add flour, a little at a time, to make a stiff batter, beating well after each addition.
- You will have to use your hands to mix it all together toward the end.
- Cover, and let rise in a warm place until doubled, 50-60 minutes.
- Stir down with 25 vigorous strokes.
- Turn into well-greased 1-1/2 quart round casserole.
- Cover, and let rise in warm place until doubled in bulk, 30-40 minutes.
- Bake in a preheated moderate (350 degree F) oven for 40-50 minutes.
- Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.
- Turn out onto a wire rack to cool completely before wrapping.