Instructions: So - now that Ive delurked in such a mouthy fashion, perhaps I should smooth any feathers that Ive ruffled by sharing one of the very best bread recipes Ive come across in years. The texture, the crumb and the taste of Brown...and Ill bet its adaptable to machines!

Dissolve yeast in warm water in large bowl; stir in honey and 2-1/2 cups of the flour. Beat to smooth batter, set aside in warm place til doubled in bulk-about 45 minutes.

While dough is rising, heat 1 Tbsp of oil and saute onion in it until it softens; set aside to cool. When dough has risen, stir in the onion, eggs, cottage cheese, dill weed, salt, and the remaining 3 Tbsp of oil. Mix well.

Fold in 3 C flour gradually; when dough is too thick to fold in any more flour, turn onto a floured surface and knead until smooth and satiny - 5 to 8 minutes. Put dough into an oiled bowl, turn to coat with oil, and rise in warm place until doubled, about 40 minutes. Punch down, let rise again - about 30 minutes.

Shape into two loaves, place in oiiled pans, and let rise to tops of pans - 20 to 25 minutes. Preheat oven to 350-degrees. Brush loaf tops with egg wash, bake for 50 to 60 minutes, until browned. (Note: very delicate crumb in these loaves; tempting as they smell fresh from the oven, its best to cool them some before cutting.)

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