Recipe by: Irene Nelson, mother of Western Sugar Employee, Nancy Ross

Ingredients:

  • 1 pkg active dry yeast or compressed yeast
  • ¼ cup warm water
  • 1 cup creamed cottage cheese
  • 2 Tbs. GW Granulated Sugar
  • 1 Tbs. instant minced onion
  • 1 Tbs. butter
  • 2 tsp. dill seed
  • 1 tsp. salt
  • ¼ tsp. baking soda
  • 1 egg
  • 2 ¼ to 2 ½ cups flour

Instructions:

  1. Sprinkle dry yeast over warm (110 deg) water, or crumble compressed yeast into lukewarm (85 deg) water.
  2. Heat cottage cheese to lukewarm, combine in mixing bowl with GW Granulated Sugar, onion, butter, dill seed, salt, soda, egg and yeast mixture.
  3. Add flour to form a stiff dough, beating well after each addition. Cover; let rise in warm place until doubled (50-60 min)
  4. Stir down dough – Turn into well-greased 1 ½ qt round (8”) casserole. Let rise in warm place until light (30-40 min)
  5. Bake at 350 deg until golden brown – 40 to 50 min. Brush with butter and sprinkle with salt.
  6. Makes 1 loaf