Dilly Casserole Bread

Neater slices if you wait until it is cool.
 The recipe in the Pillsbury The Best of The Classic Cookbooks for Dilly Bread tempted me to try a loaf. I am not a bread baker on a regular basis, but this is a batter type bread and done in a casserole. The recipe was a winner in 1960 for Leona Schnuelle of Nebraska.
  I had to borrow a casserole from Sue that was the right size and she had the Pink Pyrex bowl that the original recipe is pictured in. Thanks Sis.
  I do have a little more trouble judging when the bread is risen enough with this type of pan. As always, gently poking a hole in the dough with your finger, is one of the tests for this. The hole should remain for a short time. The dough is light yellow from the egg and moist from the cottage cheese in the dough. Dill and onion give it a savory taste and it is good with soup, stew or toasted. 
  I sliced this warm, as no one wanted to wait till it cooled off. Sure smells good when you have bread baking in your kitchen. Easy to make, as most batter breads are and one I will make again.
Dilly Casserole Bread
2 to2 ⅔ cups all purpose flour
2 tablespoons sugar
2 to 3 teaspoons instant minced onion (maybe omitted)
2 teaspoons dill seed
1 teaspoon salt
¼ teaspoon baking soda
1 pkg. Active dry yeast
¼ cup water
1 tablespoon butter
1 cup creamed cottage cheese
1 egg
Butter and salt for top after baking
  In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda, and yeast. Mix well.
  In small saucepan, heat water, 1 tablespoon butter and cottage cheese until warm, 120° to 130°. Add the warm liquid and egg to flour mixture; blending at low speed until moistened. Beat 3 minutes at medium speed.
  By hand or with mixer on low, beat in the remaining 1 to 1 ⅔ cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes. 
   Grease well a 1 ½ to 2 quart casserole. Stir down batter to remove all air bubbles. Turn into the greased casserole and cover. Let rise until doubled 30 to 40 minutes. Bake at 350°F for 30 to 40 minutes until deep golden brown and it sounds hollow when lightly tapped. Turn out from bowl immediately. Cool on wire rack.
  Brush top of warm bread with butter and sprinkle with coarse salt.

4 comments:

  1. I used to make this! I think about making it now & then, but I make so many other breads it just gets passed by.

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  2. Hi Nadine, Nice to hear from you. Since I don't bake bread much anymore, this was a treat for us. We just do not eat a lot of bread.

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  3. Do you put the lid on when you bake it? Or just use a glass dish with no lid? Thanks.

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  4. Margaret, Just a glass dish with no lid. Use like you would a bread pan.

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