1 tbs. dry yeast
¼ cup warm water
½ cup cottage cheese
2 tbs. brown sugar
1 tbs. Margarine
1 tsp. salt
1 egg
2 tsp. caraway seeds
2 tsp. minced onion
2-¼ cup flour
1 cup sauerkraut, drained

1. In a bowl dissolve yeast in warm water. In a saucepan, combine cottage cheese, salt heat to lukewarm (100 degrees). Add yeast to cottage cheese mixture.
2. Stir in egg, caraway seeds, onion and ¼ cup of flour. Beat this batter very well.
3. Add rest of flour mix thoroughly. Stir in sauerkraut.
4. Turn mixture on to floured surface and knead until plump. Put in greased bowl, cover and leave in a warm place until doubled in size about 1-½ hours.
5. Punch down and put into greased brad pan. Let rise again until doubled in size. Preheat oven to 400 degrees and bake 20-25 minutes. Bread is done when crust gives a hollow sound when tapped.

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