I became aware of cottage cheese dill bread when I started working in my pastry kitchen. It's one of the breads that I have to make on a regular basis, as it's used for all kinds of canapes and finger sandwiches. I've never seen it in a retail bakery and so far as I can tell, it's not a very popular bread, but it should be.
Cottage cheese dill loaves are made with a variety of savory ingredients that make for a saliva-inducing aroma and taste. In addition to the cottage cheese and dill you've got onion and horseradish, and in some cases Parmesan cheese (I've seen it in recipes, but don't use it in my bread).
The dill loaves I make are used mainly for smoked salmon canapes and cucumber finger sandwiches, and I also make a cottage cheese dill dinner roll. They make the pastry kitchen smell absolutely wonderful. They can make your house smell just as good, and you'll be very pleased with what this bread can do for your sandwiches, not to mention toast! This recipe I found
online looks good, but I'd add a tablespoon of horseradish if you have it. Also, there's a good version in
Bernard Clayton's "New Complete Book of Breads". Check out the gallery below for some inspirational photos.
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My new favorite cereal is puffed millet. I know that sounds sort of boring, but it is really quite delicious. And apparently, it's good for more than cereal. As I was emptying the latest bag into the jar where I keep it, I noticed a recipe on the back for Cheesy Dill Squares (it's the Arrowhead Mills brand). They sound pretty yummy, sort of a savory rice crispy treat. 
