Ada's Dill Bread This recipe came from a booklet BREADS from Amish and Mennonite Kitchens, Pennyslvania Dutch Cookbooks, published by Good Books, 1982. 2 packages dry yeast 1 cup warm water 2 cups warmed cottage cheese 4 tablespoons sugar 2 tablespoons minced onion 3 teaspoons dill weed 2 teaspoons salt 1/2 teaspoon baking soda 2 eggs 1 tablespoon oil 5 1/2 to 6 1/2 cups flour 1. Dissolve yeast in warm water. 2. Combine all ingredients except flour and beat well. Add flour gradually. Turn onto floured surface and knead until smooth. 3. Place in greased bowl and let rise until double. Punch down. Divide dough into 3 portions and form loaves. Put into 3 greased pans and let rise again. 4. Bake at 350 degrees for 30 minutes. Lay foil over top of loaves to prevent over-browing and bake 15 minutes longer. Makes 3 loaves. This is the recipe as it appears in the booklet. I always just make two big loaves instead of three smaller ones. Also, I grate the onion rather than mincing it. This makes a good loaf of bread that keeps nicely!
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