Dill Casserole Bread

This is another favorite. It's a savory bread that is delicious sliced into wedges and served with soup. It makes an excellent bread for chicken or turkey sandwiches. It also makes an excellent open faced sandwiches for tea -- slice all the way across, spread with herbed butter or herbed cream cheese, place thinly sliced chicken on the spread; cut into finger-sandwiches, top with a slice of tomato; dust with an herb and you will have a delicious and pretty tea sandwich.

2 1/2 cups all-purpose flour

2 Tbsp. sugar

2 tsp. dill seed

1 tsp. salt

1/4 tsp. baking soda

1 package dry yeast

2 Tbsp. butter or margarine

1 medium onion, fined chopped

1 cup creamed cottage cheese

1/4 cup water

1 egg, room temperature

1. In a large bowl combine 1 cup flour, sugar, dill seed, salt, baking soda and yeast.

2. In a small saucepan over medium heat, in hot butter, cook onion until tender. Stir in cottage cheese and water. Heat until mixture is very warm but you can still hold your finger in it (120 to 130 degrees).

3. With mixer at low speed, gradually pour liquid into dry ingredients; beat until just blended. At medium speed, beat two minutes, scraping bowl often.

4. Add egg and 1/2 cup flour or enough to make a thick batter; beat 2 minutes. With spoon stir in remaining 1 cup flour to make a stiff batter.

5. Cover with towel; let rise in a warm place until doubled. About an hour.

6. Grease a 1 1/2-quart casserole dish. Stir down batter; spread evenly into casserole dish. Cover with towel; let rise in warm place until doubled, about 45 minutes.

7. Preheat oven to 350 degrees. Bake 35 minutes or until golden. Cool in pan on a wire rack for 10 - 15 minutes. Remove from pan; cool on wire rack or serve warm.