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Dill casserole bread

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Ingredients/Components

sugar - 2 Tbsp
salt - 1 tsp
water - 1/4 c
margarine or butter - 1 Tbsp
baking soda - 1/4 tsp
egg - 1 item
all-purpose flour - 2 2
instant minced onion - 2 3
dill seed - 2 tsp
active dry yeast - 1 pkg
carton creamed cottage cheese - 8 oz

How to make dill casserole bread:

Generously grease 1 1/2 or 2-quart casserole. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, onion, dill seed, salt, baking soda and yeast; blend well.

In a small saucepan, heat cottage cheese, water and 1 tablespoon margarine until very warm (120° to 130°). Add warm liquid and egg to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with plastic wrap and cloth towel.

Let rise in a warm place until light and doubled in size, about 45 to 60 minutes. Stir down and place in a prepared casserole. Cover, let rise until light and doubled in size, 30 to 45 minutes.

Heat oven to 350°. Bake 30 to 40 minutes or until golden brown and loaf sounds hollow when lightly tapped. Immediately remove from casserole; place on a wire rack. Brush warm bread with coarse salt. Cool completely. Makes a 20 ounce loaf.

Recipe categories: Eggs/dairy, Breads, Quick breads.

Rating:

3.6

Average rating: 3.6, total votes: 7

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