Dill Batter Bread

2 pkg Active Dry Yeast (41/2 tsp.)
1/2C. Warm Water (110 degrees if yeast is room temp/116 if refrigerated)
4 Tbs. Honey, divided
2C large curd Cottage Cheese
2Tbs. Fresh Onion, grated (I omit this)
4Tbs. Butter, softened
3Tbs. Dill Seed
3tsp. Salt
1/2tsp. Baking Soda
2 Eggs
4-41/2C. Flour (I do 1 Wheat and the rest White)

Dissolve yeast and 1Tbs. honey in water until foamy, Add cottage cheese, remaining honey, onion, butter, dill seed, salt, and baking soda. Mix on low speed about 30 seconds, add eggs, mix about 15 seconds, add 1C flour, mix, add 2C flour, mix until combined, add remaining flour a little at a time until batter is stiff, cover and let rise until doubled, stir dough down and place in 2 well greased bread pans, cover and let rise until doubled. Bake @ 350 for 40-50 minutes. Remove from pan immediately and let cool.