Dilly Casserole Bread
"Terrific bread without all the fuss, no kneading and the subtle taste of dill is wonderful."
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup warm water
- 1 cup cream-style cottage cheese
- 2 tablespoons sugar
- 1 tablespoon instant minced onion
- 1 tablespoon butter
- 2 teaspoons dill seeds
- 1 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1 egg, unbeaten
- 2 1⁄2 cups all-purpose flour
- melted butter
directions
- Heat cottage cheese to lukewarm. Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast.
- Add flour to form a stiff dough, beating well after each addition.
- (If using the mixer, start at low speed.)
- Cover.
- Let rise in a warm place (85 - 90 degrees) until light and doubled in size, 50-60 minutes.
- Stir down dough.
- Turn into well-greased 8 inch round (1 1/2 quart) casserole.
- Let rise in warm place until light 30 - 40 minutes.
- BAKE 350 degrees for 40-50 minutes until golden brown. Brush with soft butter and sprinkle with salt.
- * This can be made the day before.
- If so, slice almost through after cooling and wrap in foil. Warm in the oven before serving.
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Reviews
-
darlene has june 24 1999 on this recipe newspaper says it won 1960 pillsbury bakeoff
-
This bread was not bad. I doubled the dill, and still did not notice any flavor but the minced onion. It would make great croutons.
RECIPE SUBMITTED BY
I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.
