2 packages dry yeast
2 teaspoons granulated sugar
1/2 cup warm water (105 to 115 degrees F)
2 cups small-curd cottage cheese
2 eggs, beaten
2 tablespoons granulated sugar
2 tablespoons dried whole dill weed
2 tablespoons finely chopped onion
1 teaspoon baking powder
1 teaspoon salt
4 1/2 cups all-purpose flour
Butter or margarine, melted
Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes.
Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead 8 to 10 minutes or until smooth and elastic (dough will be sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F) free from drafts, one hour or until doubled in bulk.
Punch dough down, and divide in half. Shape each portion into a loaf. Place in two well-greased 9 x 5-inch loaf pans. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 350 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped.
Remove loaves from pans; brush with melted butter. Cool completely on wire racks.