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. —–