Dilly Casserole Bread

Recipe by Toby Jermain
READY IN: 2hrs 45mins
SERVES: 8-10
YIELD: 1 loaf




  • Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.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.