(courtesy of Kay Fahey. Makes one regular-sized and one mini loaf) Light and tender, this bread is wonderful with eggs. 1 package yeast (1 tablespoon)
½ teaspoon sugar
1/4 cup warm water
1 cup cream-style cottage cheese
2 2/3 cup butter, cut into pats
2 tablespoons sugar
1½ tablespoons minced onion, or more to taste
1 tablespoon dill seed
¼ teaspoon dried thyme, or ½ teaspoon fresh
¼ tablespoon dried rosemary, or ½ tablespoon fresh
1 teaspoon salt
1/4 teaspoon baking soda (or scant amounts at high altitudes)
1 egg, unbeaten
About 2½ cups all-purpose flour, plus about 1 more cup for kneading
Poppy seeds and sea salt for topping loaves Dissolve yeast and ½ teaspoon sugar in warm water. Heat cottage cheese in saucepan until lukewarm. Add butter, let butter soften, and remove from heat. In a large mixing bowl, combine cheese mixture, sugar, onion, herbs, salt, soda, and egg and mix well. Stir in dissolved yeast. Slowly stir in flour (by hand). Knead to form soft dough. Grease top, cover, and let rise until doubled.
Punch down and place in large greased loaf pan and a greased mini-loaf pan. Grease top, sprinkle with poppy seeds and sea salt, and let rise until doubled. Slash top to help with rise.
Bake in 350 degree F oven for 1 hour (or less, check after 30 minutes).