Dill Cottage

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

Melted butte

1 tb Butter or margarine

2 ts Dillweed

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, dillweed,

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).

134 calories,

3 g fat.