It's Phriday...it's Phood!

A gray and misty day...just the perfect sort of day for easy bread!  Of course, any day is a perfect day for easy bread.  Give it a try and know you are loved!

Onion Dill Casserole Bread
1 Tbs. dehydrated minced onion	2 tsp. salt
1/2 cup water	1/2 tsp. baking soda
2 cups small curd cottage cheese	2 eggs
3 Tbs. butter	1 cup quick or old fashioned oats
1 1/2 cups all purpose flour	2 Tbs. dill seed or fresh dill weed
2 pkgs. (1/4 oz. each) dry yeast	1 1/2 cups all purpose flour
1/4 cup sugar
Heat onion, water, cottage cheese and butter to 120 degrees.  In large mixing bowl, combine 1 1/2 cups flour, yeast, sugar, salt, baking soda, eggs and warmed mixture.  Mix until completely blended (3-4 minutes)  Add 1 1/2 cups flour, the oats and the dill seed and continue mixing 3-4 more minutes.  Cover and let rise in a warm place until nearly doubled (about an hour).  Punch down.  Place batter into two greased deep 1 1/2 quart casseroles.  (I use heavy Bundt pans!). Brush tops with melted butter.  Let ruse uncovered in a warm place until doubled (about 45 minutes).  Bake in a preheated 350 degree oven for 35 minutes.  Remove from casseroles.  Brush with melted butter and sprinkle with coarse salt.   Cool on wire rack.