I remember casserole breads from the 1970s. They were quite popular because there was no kneading required. This one includes dill seeds and minced onion, along with cottage cheese.
Ingredients:
- 1 package active dry yeast
- 1/4 cup warm water, about 105° to 110°
- 1 cup creamed cottage cheese
- 2 tablespoons sugar
- 1 tablespoon finely minced onion
- 1 tablespoon melted butter
- 2 teaspoons dill seeds
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg
- 2 1/4 to 2 3/4 cups all-purpose flour
- butter
Preparation:
Put yeast in warm water; stir and set aside. Heat cottage cheese to just lukewarm in microwave or saucepan. Combine cottage cheese, sugar, minced onion, melted butter, dill seeds, salt, soda, and egg in a large mixing bowl. Stir in dissolved yeast mixture. Add flour to make a stiff dough; beat well.
Cover and let the dough rise in a warm place for about 1 hour, or until doubled in bulk. Spoon into a generously buttered or oiled 2-quart round casserole. Let rise in a warm place for about 30 minutes, or until doubled in bulk. Bake at 350° for 30 to 40 minutes, or until nicely browned. Brush top with butter while the loaf is still hot.
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