Angies Dilly Casserole Bread Recipes

DILLY CASSEROLE BREAD

Dilly Casserole Bread image

I got this recipe from a church cookbook years ago and I've used it ever since. I've added a few touches of my own to it. This bread is the favorite of our grandchildren, and we always take some when we go to visit them.

Provided by Taste of Home

Time 55m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 4% cottage cheese, lukewarm
2 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon butter
2 tablespoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
2-1/4 to 2-1/2 cups all-purpose flour

Steps:

Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour. , Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges.

Nutrition Facts : Calories 181 calories, Fat 3g fat, Cholesterol 34mg cholesterol, Sodium 319mg sodium, Carbohydrate 30g carbohydrate, Fiber 7g protein. Diabetic Exchanges

DILLY CASSEROLE BREAD

Dilly Casserole Bread image

Make and share this Dilly Casserole Bread recipe from Food.com.

Provided by Toby Jermain

Categories Yeast Breads

Time 2h45m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 package active dry yeast
1 package outdated dry yeast (for flavor) (optional)
1/4 cup warm water (110-115 degrees F)
1 cup large-curd cottage cheese
2 tablespoons sugar
2 -3 tablespoons finely minced onions
2 1/2 cups sifted flour
1 tablespoon butter, melted
1 teaspoon salt
2 -3 teaspoons dill seeds or 2 -3 teaspoons dried dill weed (or a combination)
1/2 teaspoon baking soda
1 egg

Steps:

Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.
Let proof for 10 minutes, until foamy.
Heat cottage cheese until lukewarm.
Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.
Add flour, a little at a time, to make a stiff batter, beating well after each addition.
You will have to use your hands to mix it all together toward the end.
Cover, and let rise in a warm place until doubled, 50-60 minutes.
Stir down with 25 vigorous strokes.
Turn into well-greased 1-1/2 quart round casserole.
Cover, and let rise in warm place until doubled in bulk, 30-40 minutes.
Bake in a preheated moderate (350 degree F) oven for 40-50 minutes.
Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.
Turn out onto a wire rack to cool completely before wrapping.

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