¼ c lukewarm water (110° to 115°) 1 tsp salt
1 package active dry yeast 1 c large-curd cottage cheese
1 tsp plus 2 T sugar (8 ounces)
1 T butter, cut into ¼-inch bits, 1 egg
plus 3 T butter, softened 2 tsp dill seed
2 T finely chopped onions 1 egg lightly beaten with 1 T
2 to 2½ cups unsifted flour milk
¼ tsp baking soda Coarse (kosher) salt
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Pour the lukewarm water into a small bowl and add the yeast and 1 tsp of
the sugar. Let the yeast and sugar rest for 2 or 3 minutes, then mix well.
Set in a warm, draft-free place (such as an unlighted oven) for about 10
minutes, or until the yeast bubbles up and the mixture almost doubles in
volume.Meanwhile, melt the tablespoon of butter bits over moderate heat in a small skillet. When the foam begins to subside, add the onions and, stirring frequently, cook for 2 or 3 minutes, until they are soft but not brown. Set aside.
Combine 2 cups of the flour, the remaining 2 T of sugar, the baking soda and salt, and sift them together into a deep mixing bowl. Make a well in the center and scrape in the entire contents of the skillet. Add the yeast mixture, the cottage cheese, egg and dill seed, and gradually incorporate the dry ingredients into the liquid ones with a large wooden spoon. Continue to stir until the dough is smooth and can be gathered into a medium-soft ball.
Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. As you knead, sprinkle flour over the ball by the tablespoonful, adding up to ½ cup more flour if necessary to make a firm dough. Knead for about 10 minutes longer, until the dough is smooth, shiny and elastic.
With a pastry brush, spread 1 T of the softened butter evenly over the inside of a large bowl. Set the ball of dough in the bowl and turn it about to butter the entire surface. Drape the bowl loosely with a kitchen towel and set it aside in the draft-free place for about 1 hour, or until it has doubled in volume.
Brush 1 T of the remaining softened butter over the bottom and sides of a 9-by-5-by-3-inch loaf pan. Punch the dough down with a blow of your fist and, on a lightly floured surface, shape it into a loaf about 8 inches long and 4 inches wide. Place the dough in the buttered pan and set it in the draft-free place to rise again for about 45 minutes.
Preheat the oven to 375°. (If you have used the oven to let the bread rise, gently transfer the loaf to another warm place to rest while the oven heats.) Brush the top of the bread with the egg-and-milk mixture, then bake in the middle of the oven for 30 to 35 minutes, or until the loaf is golden brown. To test for doneness, turn the loaf out on a flat surface and rap the bottom sharply with your knuckles. The loaf should sound hollow; if not, put it back in the pan and bake for 5 to 10 minutes longer.
Place the bread on a wire rack and brush the top with the remaining T of softened butter. Sprinkle lightly with coarse salt and let the bread cool before serving. Makes one 9-by-5-by-3-inch loaf.
