DILLY CASSEROLE BREAD

1 CAKE OF YEAST

1/4 CUP WARM WATER

1 CUP CREAMED CHEESE(COTTAGE) HEATED TO LUKEWARM

2 TABLESPOON SUGAR

1 TABLESPOON MINCED ONION

1 TABLESPOON BUTTER

2 TEASPOON DILL SEED

1 TEASPOON SALT

1/4 TEASPOON BAKING SODA

1 UNBEATEN EGG

2 1/4 TO 2 1/2 CUPS ALL PURPOSE FLOUR

SOFTEN YEAST IN WATER.

COMBINE IN MIXING BOWL: COTTAGE CHEESE, SUGAR, ONION, BUTTER, DILL SEED, SALT, BAKING SODA, EGG, AND SOFTENED YEAST.

ADD FLOUR TO FORM A STIFF DOUGH, BEATING WELL AFTER EACH ADDITION

(FOR FIRST ADDITION OF FLOUR, SUE MIXER ON LOW SPEED)

COVER, LET RISE IN WARM PLACE(85 TO 90 DEGREES F) UNTIL LIGHT AND DOUBLED IN SIZE(50 TO 60 MINUTES)

STIR DOUGH DOWN.

TURN INTO WELL GREASED ROUND(1 1/2 QT TO 2 QT) CASSEROLE DISH

LET RISE IN WARM PLACE UNTIL LIGHT(30-40 MINUTES)

BAKE 350 DEGREE OVEN FOR 40-50 MINUTES UNTIL GOLDEN BROWN

BRUSH WITH SOFT BUTTER AND SPRINKLE WITH SALT

MAKES 1 ROUND LOAF