Dilly Casserole Bread
"This tasty recipe was given to me by my former manager at Marathon Oil in Houston TX."
photo by Susang
- Ready In:
- 2hrs 45mins
- Ingredients:
- 12
- Yields:
-
1 loaf
- Serves:
- 8-10
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- 1 package outdated dry yeast (for flavor) (optional)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
directions
- Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.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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Reviews
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Very good bread. I used a 8" round pan. I will make it again soon. Wait till completely cooled before cutting. Yum Yum!!! and Thanks much. Rose - from Iowa -
I used the dough cycle of my bread maker to do the work, and then put it in my casserole dish to rise again and bake. This bread is excellent. Thanks for sharing!
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darlene made this its really good. i noticed stars did not stick
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What a treat! This is a really light and tasty bread. I served with Hungarian Mushroom soup and they were perfectly paired. Loved it! I had to add about a cup more flour and next time I'll bump up the dill to 3 teaspoons. Thanks for posting. -
This tasted just as I remembered. Thank you for posting one of my favorite breads!
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
