2 Tablespoons Freshly Grated Onion - I used onion powder - I was too lazy to check if we had onions or to cut one up
1 Tablespoon Dried Dill Weed (OR Crushed/dried Rosemary, OR Dried Thyme) I used about 3T rosemary for 2 recipes
¼ cups Very Warm (120 Degrees F) Water
2 Tablespoons Unsalted Butter, Softened
1 cup Cottage Cheese, At Room Temperature - we only had ricotta, so I used half that and half sharp cheddar
1 whole Egg, Lightly Beaten
1 cup 100% White Whole Wheat (like King Arthur)
FOR THE TOPPING:
1 Tablespoon Unsalted Butter, melted
1 pinch Kosher Salt (a Hefty Pinch!)
1. In a large mixing bowl, mix together yeast, 1/4 cup all-purpose flour, baking soda, sugar, salt, grated onion, and dill weed. Combine warm water and butter, then add to yeast mixture. Beat 2 minutes at medium speed, scraping bowl occasionally.
2. Add lukewarm cottage cheese, beaten egg and 1/2 cup of the all-purpose flour. Beat at high speed for 2 minutes. Beat in remaining all-purpose flour (1/2 cup) and the white whole wheat flour until well incorporated. Batter will be stiff.
3. Cover with plastic wrap and a clean kitchen towel. Let rise until doubled in bulk, about 1-1 1/2 hours.
4. Stir down batter and transfer to a well-greased 2-quart round casserole dish. Since it seemed like so little dough, I made rolls instead of a loaf. It would also form into a loaf without a casserole dish. Cover with plastic wrap that has been sprayed with cooking spray. Let rise until doubled in bulk, about 1 hour.
5. Brush melted butter on the batter, and sprinkle with a generous pinch of kosher salt.
6. Bake in a preheated 350-degree oven for 35 to 40 minutes.
7. Remove from oven to a wire rack. Cool bread completely in the casserole dish before removing to slice.