No Politics: Dill Batter Bread

Over at Daily Kos, when they get the occasional so-called troll diary, bad writing, bad reasoning and with some absurd but transparent agenda, the commenters start posting recipes in response.
God knows there's been enough bad reasoning, bad writing, bad punditry and absurdity connected to this campaign for the Democratic nomination that I feel burned out from reading it all.
So I've eased up on posting the past few days. But I'm hungry and I'm going to go the store now to pick up some dill seed, yeast and cheese for this:
(Mmmm)

INGREDIENTS:

• 1-1/2 to 2-1/2 cups all purpose flour
• 1 cup whole wheat flour
• 1 package active dry yeast
• 2 tablespoons sugar
• 1 tablespoon instant minced onion
• 2 teaspoons dill seed (NOT dill weed!)
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup milk
• 1/2 cup ricotta cheese
• 1/2 cup small curd cottage cheese
• 2 tablespoons butter
• 1 egg

PREPARATION:

Grease a 1-1/2 or 2 quart casserole with solid shortening and dust with flour; set aside. In a large mixer bowl, combine 1-1/2 cups flour, whole wheat flour, yeast, sugar, onion, dill seed, salt, and pepper and mix to combine.

In a small saucepan, combine milk, ricotta cheese, cottage cheese, and butter until warm, about 120 degrees F. Add to flour mixture along with egg and beat until combined. Beat three minutes at medium speed, then stir in enough remaining flour to make a stiff batter.

Spoon batter into prepared casserole. Cover and let rise until double, about 1 hour. Bake in preheated 375 degrees F oven for 35-40 minutes until deep golden brown. Remove from casserole and let cool on wire rack for 20 minutes, then cut into wedges to serve. Serves 8