Dill-Onion Bread in the Round

The first time I ever made this bread it was served with home made potato soup. I told Mom what I was planning to serve for supper that evening. While at work that day Mom was speaking with one of her co-workers about the meal she was going to have that evening. Mom was working in a cafe at the time and one of the customers heard her and said "That sounds good I'll have some of that." Mom had to stand there and explain to her guest that it was not available. Well that evening’s meal WAS good and I smile every time I make this bread because of the memory.

Ingredients
1 pkg. of active yeast
1/2 Cup warm water (temp. 110 degree to 115 degree)
1 beaten egg
1/2 Cup cottage cheese
1/3 Cup finely chopped onion
1 Tablespoon butter
2 Cups unbleached flour
1/3 Cup Bran cereal
1/2 Cup wheat germ
1 Tablespoon sugar
1 Tablespoon dill seed
1 Teaspoon salt
1/2 Teaspoon spike
1/4 teaspoon baking soda

Instructions
I. Soften yeast in warm water
II. Add the beaten egg, cottage cheese, onion and butter to the softened yeast
III. In another large bowl combine the rest of the ingredients
IV. Add the yeast/cottage cheese mixture to the flour mixture and stir well, cover and let rise until double (approx. 1 hour)
V. Stir dough down and then knead for 1 minute with greased hands. Pat into a well greased 9 inch round baking pan. Cover and let rise until double (approx. 1 hour)
VI. Score top with a knife in a diamond pattern. Bake at 350 degrees for 40 minutes. Remove from dish, cool for a few minutes but serve warm.