1 1/4	oz.	active dry yeast
1/2	cups	warm water (110 degrees F)
3	oz.	granulated sugar
28	oz.	cottage cheese, cream style
1 1/4	cups	warm water
1/4	cup	vegetable oil
1/2	oz.	dehydrated chopped onion
1	tbsp.	dill weed
6	oz.	eggs (about 3 total)
66	oz.	all-purpose flour
1	tbsp.	salt
1/2	tsp.	baking soda

Combine yeast, 110 degree water, and sugar. Stir to dissolve yeast. Let stand for later step.

Combine cottage cheese and remaining water in mixer bowl.    Add oil, onion, dill weed, and eggs to cottage cheese mixture. Mix to blend, using dough hook. Add yeast mixture.

Combine dry ingredients. Add enough to cottage cheese mixture to make a smooth batter. Scrape sides of bowl occasionally. Add remaining flour gradually until dough pulls itself from sides of bowl. Dough will be sticky. Proof until double in bulk.

Scale dough into five portions, 1 lb. 8 oz. each. Shape into loaves.

Place in greased 5x9x2-3/4-inch loaf pans. Proof until double in size.

Bake at 375 degrees F for 30-35 minutes. Then brush with melted butter.