Warm ¼ cup of water (about 110°F) in a large mixing bowl and stir in 1 packet (2 ¼ teaspoons) of active dry yeast. Let it sit for about 5–10 minutes until it becomes foamy and bubbly.

Add 1 cup of small curd cottage cheese (at room temperature), 2 tablespoons of sugar, 1 tablespoon of dried minced onion, 2 tablespoons of melted butter, 1 tablespoon of dill weed, 1 teaspoon of salt, and ¼ teaspoon of baking soda. Stir everything together until well combined — the mixture will look soft and creamy.

Beat in 1 egg until the mixture is smooth and evenly blended.

Gradually stir in 2 ¼ to 2 ½ cups of all-purpose flour, adding about ½ cup at a time. Mix until a soft, slightly sticky dough forms. You can use a wooden spoon or dough hook to combine.

Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Once risen, punch the dough down and stir in 2 teaspoons of caraway seed. Spoon the dough into a greased 1½-quart casserole dish or loaf pan, smoothing the top evenly. Cover again and let it rise for another 30–45 minutes, until puffed and nearly doubled.

Preheat your oven to 350°F (175°C). Bake the bread for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped on top.

Brush the hot loaf with a little extra melted butter if desired and sprinkle lightly with additional dill weed or coarse salt for garnish. Let the bread cool slightly before slicing.