Recipe: Dill and Onion Bread

The Frugal Gourmet On Our Immigrant Ancestors/Jeff Smith 1990

`INGREDIENTS:`
2 envelopes quick-rising yeast	1/2 cup warm water (105 F)	2 tablespoons melted butter
4 tablespoons melted butter	4 tablespoons sugar	2 cups warmed small-curd creamed cottage cheese (put it in the microwave for a moment, just to take the chill off it. It must not be hot.)
2 tablespoons dried minced onion flakes	2 tablespoons dried dill, or 4 tablespoons finely chopped fresh dill	1/2 teaspoon baking soda
2 teaspoons salt	2 eggs	4-1/2 - 5 cups all purpose flour
FOR BAKING: cornmeal for the baking sheets	1 egg yolk, beaten with 2 tablespoons water

`1`	Dissolve the yeast in the warm water (105 F). Combine the yeast and water with all the ingredients except the flour and mix well in a heavy-duty electric mixer fitted with the batter blade. Add 2 cups of the flour and blend well. Change to the dough hook on your machine, and mix in the remaining flour. Add the last 1/2 cup of flour only if you feel that the dough is too wet and it will not pull away from the sides of the bowl after kneading it for about 10 minutes. If you do not have a heavy-duty electric mixer, like a Kitchen-Aide, you must knead in the last 2-1/2 to 3 cups of flour by hand.
`2`	Place the dough on a plastic countertop and cover it with a large stanless-steel bowl. Let the dough rise until double in bulk; punch down and let rise again. Finally, knead the dough again until it is smooth and elastic. Shape into 2 loaves and place on baking sheets sprinkled with cornmeal. Let the loaves rise until they double in size. Paint with the diluted egg yolk. Bake in preheated 350 F oven for 45 to 50 minutes, or until golden. The bottoms will sound hollow when tapped with your finger.