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Dilly Casserole Bread
This tasty recipe was given to me by my former manager at Marathon Oil in Houston TX.
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active dry yeast
(for flavor) (optional)
(110-115 degrees F)
large-curd cottage cheese
tablespoons finely minced
teaspoons dill seeds or 2 -3 teaspoons
dried dill weed
(or a combination)
Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.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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