Dill Bread

1 3/4 c. all-purpose flour
1 pkg. active dry yeast
1/2 c. water
1/2 c. cottage cheese
1 T. sugar
1 T. dill seeds or caraway seeds
1 T. butter or margarine
1 tsp. dried, minced onion
1 tsp. salt
1 egg, beaten
1/2 c. wheat germ

Grease a 9x1 1/2 -inch round baking pan or a 1-qt. souffle dish; set aside. In a large mixing bowl, stir together 1 c. flour and yeast; set side. In a medium saucepan heat and stir water, cottage cheese, sugar, dill seeds, butter, dried onion and salt until warm (120 to 130^F) and butter almost melted. Add cottage cheese mixture to flour mixture along with egg. beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using wooden spoon, stir in wheat germ and the remaining flour (batter will be stiff). Spoon batter into prepared pan or souffle dish, spreading to edges. Cover and let rise until doubled in size (50 to 60 minutes). Preheat oven to 375^F for 25-30 minutes or until golden. Immediately remove form pan or souffle dish. Serve warm.