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Dill Casserole Bread

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By , About.com Guide

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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