Dill-Seed Bread Recipe | James Beard Foundation

Ingredients

• 1 package active dry yeast
• 2 teaspoons granulated sugar
• 1/4 cup water, approximately 100°F to 150°F
• 8 ounces large-curd cottage cheese, at room temperature
• 1 egg, at room temperature
• 2 teaspoons onion, grated
• 2 tablespoons butter, melted
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 cup whole-wheat flour
• 1 1/2 cups all-purpose flour
• 2 teaspoons dill seed or dill weed