4 tb Yeast

2 c -water, warm

1/2 c Sugar

1 ts Salt

1 ts Baking soda

1/4 c Dill; 1/2 c fresh

4 Eggs

4 c Cottage cheese

10 c Flour

Butter Dissolve yeast in warm water with 1/2 ts sugar.
Heat cottage cheese to lukewarm.
Beat in remaining sugar, salt, baking soda, dill and eggs.
Stir in cheese.
Beat 4 cups flour, add rest of flour 1 cup at a time.
Spoon thick batter into greased bowl.
Let rise double.
Stir down and spoon into 4 greased loaf pans.
Let rise, bake 30 minutes.
Brush with butter.
Bake 10 minutes more From “Kitchen with a View” by Judi Burke, “The Keeper’s House” at Robinson Point Light on Isle au Haut, ME 04645.
—–