COTTAGE CHEESE DILL BREAD

2 pkg. dry yeast

¾ cup warm water

2 tea. sugar

2 cups creamed cottage cheese

2 tab. dill weed

2 tab. dried onion

1 tea. baking powder

2 tab. sugar

2 eggs

5½ cups flour

Sprinkle yeast on warm water; stir after dissolved. Stir in 2 tea. sugar; set aside. Combine cottage cheese, onion, dill weed, baking powder, 2 tab. sugar and eggs. Mix thoroughly. Add flour. Knead on lightly floured surface until smooth and elastic. Place dough in greased bowl; cover. Let rise until double, about 2 hours. Punch down; let rise until double for 1½ hours. Shape into two loaves; let rise 45 min. Bake 350' for 30 min. ( Try 375’ for 30 min.)