Dilly Casserole Bread

Name: Dilly Casserole Bread
Prep time: 25 min
Cook time: 2 h 25 min
Total time: 2 h 50 min
Yield: 1 loaf
Ingredients: 1 cup small curd cottage cheese; 1 large egg, slightly beaten; 1 1/2 tablespoons butter; 1 tablespoon sugar; 1 tablespoon minced dried onion; 2 tablespoons dill seeds; 1 teaspoon salt; 1/4 teaspoon baking soda; 1 (1/4 ounce) package dry yeast; 1 tablespoon sugar; 1/4 cup warm water (105&#730,,, to 115&#730,,,); 2 1/2 cups all-purpose flour; melted butter; coarse salt

Submitted by Bobbie S.

"I enjoy making various herb breads -- but this is my all time favorite. I've seen other similar recipes -- but this is the easiest one to make -- and is just fabulous. It goes well with so many different dishes -- but I can eat it anytime - anywhere!!! When taking meals to friends who are recovering from an illness, surgery, etc. -- this bread is always in the basket."

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Ready In:: 2hrs 50mins
Ingredients:: 14
Yields:: 1 loaf

ingredients

1 cup small curd cottage cheese
1 large egg, slightly beaten
1 ¹⁄₂ tablespoons butter
1 tablespoon sugar
1 tablespoon minced dried onion
2 tablespoons dill seeds
1 teaspoon salt
¹⁄₄ teaspoon baking soda
1 (1/4 ounce) package dry yeast
1 tablespoon sugar
¹⁄₄ cup warm water (105˚,,, to 115˚,,,)
2 ¹⁄₂ cups all-purpose flour
melted butter
coarse salt

directions

Combine first 8 ingredients in a small saucepan. Cook over med. heat until butter melts, stirring occasionally. Let cool to 105 degrees to 115 degrees.
Combine yeast, 1 t. sugar, and warm water in a 1-cup liquid measuring cup let stand 5 minutes.
Combine cottage cheese mixture, yeast mixture, and flour; stir well. (Dough will be sticky). Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.
Stir dough down, and spoon into a well-greased 2-qt. casserole or any other round baking dish. Cover and let rise in a warm place, 30 minutes or until doubled in bulk.
Bake at 350 for 25-30 minutes or until brown. Brush with melted butter, and sprinkle lightly with coarse salt. Remove from dish; cool on a wire rack.

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Reviews

My grandmother made this bread in the 60's and 70's. It was A pillsbury Bake Off Prize Winner in 1960. Absolutely easy and delicious. I'm serving it tonight with Salmon and a green salad.

redwine

RECIPE SUBMITTED BY

Bobbie S.

San Jose, CA

This is a picture of me with my oldest grandson, DJ and was taken this past summer when we went on a cruise and land tour of Alaska. I am retired after working for the same company for 25 years. My husband is a retired military officer. After the military he started working for Lockheed and is now retired from there as well. We live in San Jose, CA and have lived in the same house for over 33 years. We have two grown children and 6 beautiful grandchildren. I love to try new recipes and jazz up old ones. Taste of Home and Southern Living are my favorite recipe magazines(I enjoy reading a little bit about the people who submit the recipes). Recipe Zaar is just an incredible site. I've made many new friends since joining. I have tons of cookbooks -- but now when I need a new recipe that I know I can count on, I come here! <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg"> <img src="http://i6.photobucket.com/albums/y227/vjuhl/MEPcookathon.jpg">

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