2 Pkg. Yeast
1/2 c. Water, warmed to 105°F.
2 c. Creamed Cottage Cheese, room temp.
3 Tbsp. Granulated Sugar
1 Tbsp. Butter, softened
2 Tbsp. Onion, finely minced
2 tsp. Dill Weed
1 tsp. Baking Powder
2 tsp. Salt
3 Eggs
4 1/2 c. Flour
2 Tbsp. Cornmeal

Dissolve yeast in warm water.
In a large mixing bowl combine cottage cheese, sugar, butter, onion, dill weed, baking powder, salt and eggs.
Mix well.
Add yeast mixture and flour.
Mix well.
Turn out onto a lightly floured surface and knead dough 5 minutes, until soft and elastic.
Place in a greased bowl, cover and let rise until doubled, approx. 45 minutes.
Punch dough down and divide in half.
Shape into two loaves.
Grease two loaf pans and sprinkle cornmeal in pans to cover sides and bottom of pans.
Shake out any remaining cornmeal.
Place loaves of dough into prepared pans.
Cover, let rise until doubled, approx. 45 minutes.
Bake 30-35 minutes at 350°F.