The original recipe won the Pillsbury Bakeoff one year back sometime in the 1950s or 60s. This is a yeast batter bread, so it's quick to make and bakes up well in a round casserole dish. The recipe variation has oatmeal in it so the bread is more substantial and makes good sandwiches. It's especially good with ham and hot mustard.

3 to 3 1/2 cups flour
1/4 cup sugar
2 teaspoons salt
2 packages dry yeast
1/2 teaspoon baking soda
2 cups (16 ounces) creamed cottage cheese
3 tablespoons butter or margarine
1/2 cup water
2 teaspoons instant minced onion
2 eggs
1 cup rolled oats
2 teaspoons dill seed
Melted butter
Coarse salt

Combine 2 cups of the flour, sugar, salt, yeast and baking soda in a large bowl. Blend well. In a saucepan, heat cottage cheese, butter, water, and onion until very warm (120 to 130 degrees), stirring frequently. Add cottage cheese mixture and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in oats, dill seed, and enough of the remaining flour to form a stiff batter. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place until double in size, about 1 hour. Stir down.

Divide dough in half and place in 2 well-greased 2 quart casseroles or you can use loaf pans. Cover and let rise in a warm place until light and doubled in size, about 30 to 45 minutes. Bake in a preheated 350 degree oven about 35 minutes or until loaf sounds hollow when tapped. Immediately remove from the casseroles. Place on a wire rack. Brush warm loaves with melted butter. Sprinkle with coarse salt.