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Dilly Casserole Bread

Country.Chef's picture
Ingredients
  All purpose flour/Unbleached flour 2 1⁄3 Cup (37.33 tbs) (Pillsbury)
  Sugar 2 Tablespoon
  Dried minced onion 2 Teaspoon
  Dill seed 2 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Active dry yeast 1⁄4 Ounce (1 package)
  Water 1⁄4 Cup (4 tbs)
  Margarine/Butter 1 Tablespoon
  Creamed cottage cheese 1 Cup (16 tbs)
  Egg 1
  Margarine/Butter 2 Teaspoon, melted
  Coarse salt 1⁄4 Teaspoon
Directions

Lightly spoon flour into measuring cup; level off.
In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; blend well.
In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.).
Add warm liquid and egg to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter.
Cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
Generously grease 1 1/2 or 2-quart casserole.
Stir down dough to remove all air bubbles.
Turn into greased casserole.
Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Heat oven to 350°F.
Uncover dough.
Bake at 350°F. for 30 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped.
Remove from casserole immediately; cool on wire rack.
Brush warm loaf with melted margarine; sprinkle with coarse salt.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread

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