Herb Batter Bread

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. 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.