Dilly Casserole Bread

I enjoy making various herb breads -- but this is my all time favorite. I've seen other similar recipes -- but this is the easiest one to make -- and is just fabulous. It goes well with so many different dishes -- but I can eat it anytime - anywhere!!! When taking meals to friends who are recovering from an illness, surgery, etc. -- this bread is always in the basket.

• Ready In: 2 hrs 50 mins
• Yields: 1 loaf

Ingredients

• 1  cup small curd cottage cheese
• 1  large egg, slightly beaten
• 1 1⁄2 tablespoons butter
• 1  tablespoon sugar
• 1  tablespoon  minced  dried onion
• 2  tablespoons  dill seeds
• 1  teaspoon salt
• 1⁄4 teaspoon baking soda
• 1 (1/4ounce) package dry yeast
• 1  tablespoon sugar
• 1⁄4 cup warm water (105˚,,, to 115˚,,,)
• 2 1⁄2 cups all-purpose flour
•  melted butter
•  coarse salt

Directions

1. Combine first 8 ingredients in a small saucepan. Cook over med. heat until butter melts, stirring occasionally. Let cool to 105 degrees to 115 degrees.
2. Combine yeast, 1 t. sugar, and warm water in a 1-cup liquid measuring cup let stand 5 minutes.
3. Combine cottage cheese mixture, yeast mixture, and flour; stir well. (Dough will be sticky). Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.
4. Stir dough down, and spoon into a well-greased 2-qt. casserole or any other round baking dish. Cover and let rise in a warm place, 30 minutes or until doubled in bulk.
5. Bake at 350 for 25-30 minutes or until brown. Brush with melted butter, and sprinkle lightly with coarse salt. Remove from dish; cool on a wire rack.