Dilly Casserole Bread Recipes

DILLY CASSEROLE BREAD

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.

BONNIE'S DILL AND ONION CASSEROLE BREAD

Steps:

• 1. EQUIPMENT: You will need a medium size mixing bowl, a thermometer, blender, and an electric mixer.
• 2. DRY INGREDIENTS: Measure one cup of the flour and put it into a medium size mixing bowl. (you will not use all the flour) Add sugar, onion, dill seed, salt, baking soda and yeast, stir to mix.
• 3. WET MIXTURE: Blend the cottage cheese until smooth. In a small saucpan, add the water, cottage cheese and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
• 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. Leave in the bowl you mixed it in, and cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
• 5. PREPARE YOUR CASSEROLE DISH FOR BAKING: Choose a 1 1/2 to 2 quart casserole dish and grease it or use Pam spray. Set aside. Pre-heat the oven to 350 degrees.
• 6. SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, add as little flour as necessary. Turn the dough into the greased casserole dish, and cover and let rise until doubled in size about 45 minutes, then uncover and place in the pre-heated oven (350 degrees) and bake for 35 to 45 minutes. It sounds hollow inside when tapped lightly. Remove the bread from the casserole dish, and butter the top (you may sprinkle with coarse salt if you wish) and place on a wire rack to cool before slicing. Enjoy!
• 7. COOK'S TIP: For plain feather light white bread using this technique, go here for the recipe: https://www.justapinch.com/recipe/utahn/white-bread-feather-light/other-bread

DILL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

DILLY CASSEROLE BREAD

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.

NO-KNEAD CASSEROLE BREAD

Steps:

• In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

ANGIE'S DILLY CASSEROLE BREAD

Steps:

• Soften yeast in warm water; let stand 10 minutes.
• Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.
• Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
• Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.

DILLY CASSEROLE BREAD

Steps:

• In a large bowl combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast, blend well.
• In a small saucepan, heat water, 1 tablespoon butter and cottage cheese until very warm (120 to 130 F).
• Add warm liquid and egg to flour mixture and blend on low speed until moistened, then beat at medium speed for 3 minutes.
• By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter.
• Cover loosely and let rise in warm place (80 to 85 F) until light and doubled in size, 45 to 60 minutes.
• Generously grease a 1 1/2 to 2 quart casserole dish. Stir down dough to remove all the air bubbles. Turn the dough into the greased casserole dish. Cover and let rise in a warm place until doubled, about 30 to 45 minutes.
• Meanwhile heat oven to 350 F, uncover and bake 30 to 45 minutes until deep golden brown and loaf sounds hollow when lightly tapped.
• Immediatly remove from dish to cool on a wire rack, brush with melted butter and sprinkle with course salt if desired.
• Times do dot include rising.

DILLY CASSEROLE BREAD

Steps:

• In a large mixing bowl combine 1 cup flour, sugar, onion, dill, salt, baking soda, and yeast; blend well.
• In a saucepan heat the cottage cheese, water, and butter until quite warm (about 120 degrees); add this to flour mixture; mix well.
• Add the egg and blend at low speed until moistened; then beat 3 minutes at medium speed.
• Stir in remaining flour, a little at a time, only enough to form a stiff batter.
• Cover with plastic wrap; place in a warm place; let rise till doubled in size--about 45-60 minutes.
• Stir down and place in greased casserole.
• Cover; let rise till double--about 30-45 minutes.
• Bake in 350 degree oven for 30-40 minutes.
• Immediately remove to a rack and cover with a clean dish towel for about 15 minutes.

DILLY CASSEROLE BREAD

Steps:

• Combine first 8 ingredients in a small saucepan. Cook over med. heat until butter melts, stirring occasionally. Let cool to 105 degrees to 115 degrees.
• Combine yeast, 1 t. sugar, and warm water in a 1-cup liquid measuring cup let stand 5 minutes.
• Combine cottage cheese mixture, yeast mixture, and flour; stir well. (Dough will be sticky). Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.
• Stir dough down, and spoon into a well-greased 2-qt. casserole or any other round baking dish. Cover and let rise in a warm place, 30 minutes or until doubled in bulk.
• Bake at 350 for 25-30 minutes or until brown. Brush with melted butter, and sprinkle lightly with coarse salt. Remove from dish; cool on a wire rack.

DILL CASSEROLE BREAD

Steps:

• Heat oven to 375°F.
• Grease 1 qt round casserole dish.
• Beat milk, butter and egg white in med bowl until smooth.
• Stir in remaining ingredients just until Bisquick is moistened, bater will be lumpy.
• Spread batter into dish.
• Bake 35 mins or until a toothpick inserted in the center comes out clean.
• Cool 5 mins before removing from pan.