Dilly Casserole Bread
|All purpose flour/Unbleached flour||2 1⁄3 Cup (37.33 tbs) (Pillsbury)|
|Dried minced onion||2 Teaspoon|
|Dill seed||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Active dry yeast||1⁄4 Ounce (1 package)|
|Water||1⁄4 Cup (4 tbs)|
|Creamed cottage cheese||1 Cup (16 tbs)|
|Margarine/Butter||2 Teaspoon, melted|
|Coarse salt||1⁄4 Teaspoon|
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 130Â°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 85Â°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 350Â°F.
Bake at 350Â°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.