Dill Cottage Cheese Batter Bread

Title: Dill Cottage Cheese Batter Bread
Categories: Breads, Pat
Servings: 12

1 pk Dry yeast
1 ts Salt
1/2 ts Sugar
1 c Small curd cottage cheese-warmed slightly
1/4 c Very warm water
1 Egg
1/4 ts Baking powder
1 tb Dried instant onions
2 1/2 c Flour
1 tb Butter or margarine Melted butter
2 ts Dill weed

Grease a 1-quart baking dish. Sprinkle yeast and sugar over very warm water in 1-cup glass measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. Beat egg slightly in large bowl. Add dried instant onions, butter, dill- weed, salt, cottage cheese and baking powder; beat until well blended. Stir in yeast mixture until well blended. Stir in enough of the flour to make a soft dough. Place dough in prepared baking dish. Cover with buttered wax paper and a towel. Let rise in warm place away from drafts until doubled in bulk, about 1 hour. Bake in preheated moderate oven (350) for 60 minutes or until loaf sounds hollow when topped with fingers. Turn bread out onto wire rack. Brush with melted butter and sprinkle with salt. Serve warm Makes 1 loaf (12 slices).
Per slice, 134 calories, 3 g fat.