Cottage Cheese−Dill Bread

 

2 packages dry yeast 2 teaspoons granulated sugar 1/2 cup warm water (105 to 115 degrees F) 2 cups small−curd cottage cheese 2 eggs, beaten 2 tablespoons granulated sugar 2 tablespoons dried whole dill weed 2 tablespoons finely chopped onion 1 teaspoon baking powder 1 teaspoon salt 4 1/2 cups all−purpose flour Butter or margarine, melted

Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.

Turn dough out onto a well−floured surface, and knead 8 to 10 minutes or until smooth and elastic (dough will be sticky). Place in a well−greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F) free from drafts, one hour or until doubled in bulk.

Punch dough down, and divide in half. Shape each portion into a loaf. Place in two well−greased 9 x 5−inch loaf pans. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.

Remove loaves from pans; brush with melted butter. Cool completely on wire racks.