Use all ingredients at room temperature.

Ensure your kitchen is between 70 and 80 degrees. Use a large heavy bowl (about 4 quarts) for mixing. Pick a counter in your kitchen that will allow you to knead the dough easily.

Pour 1/4 cup of warm water into a bowl, then add the package of yeast. Stir for a couple of minutes until it's completely dissolved. In a large heavy bowl (about (4 quarts), beat together the butter, sugar, and egg. Stir in the onion, dill, baking soda, and salt. Add the cottage cheese and sour cream, stirring as you go. Keep stirring until the mixture is very evenly mixed. Stir the flour in very slowly, about one cup at a time. Use a little extra effort to keep everything very smooth. Beat until the dough is very smooth and elastic. Dough should be stiff. Mix for five to ten minutes.

Turn dough out onto a well floured board. Flour your hands and start kneading. Fold the dough in half. Push down and away from you. Turn it a quarter turn, fold it in half again. Don't be afraid to push down hard.

The harder you work the dough, the better texture your bread will have, and the better it will rise. Push, turn, and fold it over and over again. If your dough is sticky, add a few sprinkles of flour. If it is too dry, add a few sprinkles of water. The temperature of your room will affect the amount of flour and liquid needed. Knead the dough 10 to 15 minutes, to form an even elastic consistency. Put the dough in a lightly greased bowl, and grease the top lightly. Cover the bowl with a clean dish cloth and place it in a warm dark place with no drafts; your oven (not on) is a good place. Let the dough rise until it is double in size (about 1-1/2 hours).

Take the dough out of the bowl and punch it down. Knead it lightly for a few seconds. Divide it into two portions and shape each into a loaf shape.

Put each into a greased loaf pan (8 x 4 x 2 inch). Cover the pans and put them back wherever you let the dough rise, and let it double in size again. It should take about 45 minutes.

Place loaf pans into a 350 degree preheated oven and bake until brown; about 40 to 45 minutes. Remove the loaves from the pans and place on a wire rack to cool.