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Dilly Casserole Bread

2 1/2 cups all purpose flour
2 tablespoons sugar
3 teaspoons instant minced onion
2 teaspoons dill seeds
1 teaspoon salt
1/4 teaspoon baking soda
1 package (1/4 oz.) active dry yeast
1 carton (8 oz.) creamed cottage cheese, (1 cup)
1/4 cup water
1 tablespoon margarine or butter
1 egg
margarine or butter, melted
coarse salt, optional

Generously grease a 1 1/2 or 2 quart casserole dish. In a large
bowl, combine 1 cup flour, sugar, onion, dill seeds, salt, baking
soda and yeast; blend well. In a small saucepan, heat cottage
cheese, water and 1 tablespoon margarine until very warm (120-130)
Add warm liquid and egg to flour mixture. Blend with an electric
mixer at low speed until moistened. Beat 3 minutes at medium speed.
Stir in remaining 1 1/4 to 1 1/2 cups flour to form a stiff batter.
Cover loosely with plastic wrap and cloth towel. Let rise in a warm
place until light and double in size, about 45-60 minutes. Stir
down dough. Place in prepared casserole dish. Cover and let rise
in a warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 350. Bake 30-40 minutes or until deep golden brown
and loaf sounds hollow when lightly tapped. Immediately remove from
casserole dish and place on wire rack. Brush warm loaf with melted
margarine and sprinkle with coarse salt, if desired. Cool completely.
Makes 1 loaf.

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