The best delicious Dilly Casserole Bread (1960) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Dilly Casserole Bread (1960) recipe today!
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2 c Up to …
2 2/3 c Flour
2 tb Sugar
2 ts Up to …
3 ts Instant minced onion
2 ts Dill seed
1 ts Salt
1/4 ts Baking soda
1 pk Active dry yeast
1/4 c Water
1 tb Butter
1 c Creamed cottage cheese
1 Egg
2 ts Butter, melted
1/4 ts Coarse salt (opt)
Lightly spoon flour into measuring cup; level off. In large
bowl, cimbine 1 c flour, sugar, onion, dill seed, 1 t salt, baking
soda and yeast; mix well.
In small saucepan, heat water, 1 T butter and cottage cheese
until very warm (120 to 130 degrees). 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 c to 1 2/3 c flour to form
a stiff batter. Cover loosely with greased plastic wrap and cloth
towel. Let rise in warm place (80 to 85 degrees) until light and
doubled in size, 45 ot 60 minutes.
Generously grease 1 1/2 or 2 quart casserole. Stir down dough to
remove all air bubbles. Turn into greased casserole. Cover; let rise
in warm place until light and doubled in size, 30 to 45 minutes.
Heat oven to 350 degrees. Uncover dough. Bake 30 to 40
minutes or until deep golden brown and loaf sounds hollow when
lightly tapped. Immediately remove from casserole; cool on wire rack.
Brush warm loaf with melted butter; sprinkle with coarse salt.
Yields
1 Loaf
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