"To allow the delicate dill and green onion flavors to fully develop, wrap this cottage cheese bread in foil and let it stand a day."

In large bowl, stir together first 5 ingredients and 1-1/4 cup flour; set aside. In 2-qt saucepan over low heat, heat cottage cheese, water and butter until very warm (120 to 130).

Using mixer at low speed, gradually beat cottage cheese mixture into yeast mixture until well blended. Add egg. Increase speed to medium; beat 2 minutes longer. Using wooden spoon, gradually stir in green onions and remaining 1-1/4 cup flour until mixture is well blended and forms a stiff batter. Cover and let rise in warm place until doubled, about 50 minutes.

Using a wooden spoon, stir down batter. Turn batter into well-greased 1 1/2 quart casserole or souffle dish. Let rise, uncovered, until doubled, about 30 minutes.

Bake in 350 oven 25 minutes. Cover loosely with foil; bake 15 minutes more or until loaf sounds hollow when tapped. Immediately remove from casserole. Cool on rack about 20 minutes. Serve warm. Makes 1 loaf.