Dilly Casserole Bread
|All purpose flour/Unbleached flour||3 Cup (48 tbs)|
|Instant minced onion||3 Teaspoon|
|Dill seed||2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Active dry yeast||1 Tablespoon|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Butter||1 Tablespoon, softened|
In large bowl, combine 1 cup flour, sugar, onion, dill seed, salt, soda and dry yeast.
In saucepan, heat cottage cheese, water and 1 tablespoon butter until very warm (120Â° 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 1/2 to 2 cups flour to form a stiff batter.
Cover; let rise in warm place until light and doubled in size, 45 to 65 minutes.
Stir down dough.
Turn into well greased (not oiled) 1 1/2 or 2 quart casserole.
Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Preheat oven to 350Â°F Bake 35 to 40 minutes until golden brown.
Remove from casserole.
Brush warm loaf with butter or margarine and sprinkle with coarse salt.