Dilly Bread

This is a definite favorite of every member of my family, so I'm posting it again with an updated picture. Yummy!

Original post 10/20/10:
Here's another recipe I didn't realize had neglected for so long. How I overlooked it, I don't know, because it's one of my absolute favorites. There's just something about dilly bread that is good for the soul (at least mine) :).

I've tasted several other people's dilly bread over the years and they're all yummy, but I prefer mine made with whole wheat flour instead of white. Of course, it's more healthful that way, but honestly I hate how white bread sticks to the roof of your mouth, gumming up the whole mastication process. This version doesn't create that annoyance, is more filling, and is just as delicious!

Whole Wheat Dilly Bread

1 Tb. yeast
1/4 c. warm water
1 c. cottage cheese
1 Tb. butter
1 Tb. honey
1 Tb. minced onion
1 tsp. dill weed
1 tsp. dill seed*
1 tsp. salt
1/4 tsp. baking soda
1 unbeaten egg
2 1/2 c. whole wheat flour (or more, as needed)

Soften yeast in warm water.
Heat cottage cheese and butter to lukewarm. Put in large bowl, add honey, minced onion, dill weed, dill seed, salt, baking soda, and unbeaten egg.
Add yeast mixture.
Mix in flour until not sticky. Knead all air out (or let your mixer do it). Let rise 30-40 min.
Knead down and put in well-greased bread pan. Let rise 30 min.
Bake at 350 for 30 min, or until well browned.

*I've always made it with both dill weed and seed, but this last time I started the recipe without realizing I had run out of dill seed. So, I found out that using 2 tsp. dill weed in place of the 1 tsp. of each still yields great results--just in case you don't have both, or have a difficult time finding the seed (which is sometimes the case).