To My Dill-Lover

Mix together in a large mixer bowl:
1 package active dry yeast (I used to tablespoons "rapid riser", and that was more than enough)
1/4 cup sifted white flour (whole wheat would probably also work)
1/4 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
2 tablespoons dried minced onions or 2 teaspoons grated onion (I cut 1/6 of an onion in small pieces)

Combine and gradually add to the yeast mixture:
1 to 2 tablespoons butter (I think I added three...)
1/4 cup 120 to 130 degrees Fahrenheit water (Whatever!!!)

Beat 2 minutes at medium speed (I love technology - and living in a house that cooks, that means we have all these fancy equipments), scraping bowl occasionally. Add:
1 cup lukewarm large-curd cottage cheese. (I used natural yoghurt. Soy would maybe work, however, I am not sure. But it should).
1 lightly beaten egg
1/2 cup sifted flour

Beat at high speed 2 minutes. Beat in to make a stiff batter:
1 1/2 cups sifted flour

Cover and let rise until doubled in bulk. (Believe me, it will!). Stir down and transfer to a well-greased 1 1/2 quart (whatever that is. I used a normal bread-) casserole. Cover and let rise until doubled in bulk. Bake in preheated 350 degreees Fahrenheit oven 35 to 40 minutes. Top with:
Melted butter
A sprinkle of salt (ooops! I forgot!!)

It is really really yummy, and guaranteed success, at least if people like dill!

Adapted from The All purpose cookbook, JOY of Cooking by Rombauer and Rombauer Becker, page 604.