Fresh Dill Bread

Dill bread is traditionally a Swedish bread, often served with soups or other hearty dishes. It is not used as a breakfast bread, due to the robust flavor of the dill. A true artisan bread, this is recipe is reminiscent of something you might buy at a farmer's market and is a delicious variation on the traditional style.

1/4 cup warm water 1 teaspoon salt

1 pkg. active dry yeast 1/2 teaspoon baking soda

1 cup cottage cheese 1 egg

2 Tablespoons sugar 2 1/4 cups flour

1 Tablespoon minced onion 2 Tablespoons melted butter

2 1/2 teaspoon dill weed 1 Tablespoon salt or sugar

4 Tablespoons unsalted butter

Sprinkle yeast over warm water and set aside. Heat cottage cheese until just warm then add to a mixing bowl. Stir in sugar, onion, 2 Tablespoons butter, dill weed, salt, soda, egg and yeast mixture. Add flour to form a stiff dough. Knead several times on a lightly floured flat surface. Cover and let dough rise until doubled. Punch down, divide into 2 halves. Place each in a greased loaf pan and let rise until doubled again. Brush tops with melted butter and sprinkle with the salt or sugar depending on your sweet tooth! Bake at 350° F for 30-35 min.