On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove"
> wrote:

>
>"U.S. Janet B." > wrote in message
.. .
>> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove"
>> > wrote:
>>
>>>Although this isn't a quick bread in terms of that it does use yeast, it
>>>is
>>>quick and easy to make. I did make a few changes. I had a chunk of cheap
>>>mild cheddar to use up. I grated it and didn't measure and probably used
>>>more than called for. I also subbed 2 cups of the AP flour with whole
>>>wheat
>>>and omitted the black pepper and onion so the dog could eat it. Would be a
>>>little better with the onion. Not sure about the black pepper but I can
>>>for
>>>sure see jalapenos going into this or other types of cheeses. I also
>>>drizzled the top with a little olive oil (butter would work too) to
>>>prevent
>>>the bowl cover from sticking. I used a large plastic bowl cover rather
>>>than
>>>a towel. I think I may also have used a 1.5 quart casserole instead of 2
>>>quart as the bread did slop over the side. Doesn't make for a pretty
>>>presentation but I just tore that part off and am eating it now. So very
>>>good! Recipe is a keeper!
>>>
>>>https://www.tasteofhome.com/recipes/...e-bread/print#
>>
>> You made one of the casserole or batter breads. I first ran across
>> them in the 60s. You might also like this one.
>>
>> Dilly Casserole Bread
>>
>> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has
>> become a classic!
>>
>> Bake-Off® Contest 12, 1960
>> Leona Schnuelle
>> Crab Orchard, Nebraska
>>
>> Ingredients
>>
>> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour
>> 2 tablespoons sugar
>> 2 to 3 teaspoons instant minced onion
>> 2 teaspoons dill seed
>> 1 teaspoon salt
>> 1/4 teaspoon baking soda
>> 1 pkg. active dry yeast
>> 1/4 cup water
>> 1 tablespoon margarine or butter Save $
>> 1 cup small curd creamed cottage cheese
>> 1 egg
>> 2 teaspoons margarine or butter, melted Save $
>> 1/4 teaspoon coarse salt, if desired
>>
>> Steps
>> 1
>> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1
>> teaspoon salt, baking soda and yeast; mix well.
>> 2
>> In small saucepan, heat water, 1 tablespoon margarine and cottage
>> cheese until very warm (120 to 130°F.). Add warm liquid and egg to
>> flour mixture; blend at low speed until moistened. Beat 3 minutes at
>> medium speed.
>> 3
>> By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff
>> batter. Cover loosely with greased plastic wrap and cloth towel. Let
>> rise in warm place (80 to 85°F.) until light and doubled in size, 45
>> to 60 minutes.
>> 4
>> Generously grease 1 1/2 or 2-quart casserole. Stir down batter 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.
>> 5
>> Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf
>> is deep golden brown and sounds hollow when lightly tapped. If
>> necessary, cover with foil to prevent overbrowning. Remove from
>> casserole; place on wire rack. Brush loaf with melted margarine;
>> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool.
>>
>> or this one:
>>
>> DILLED CHEDDAR CHEESE BATTER BREAD
>> BON APETITE
>> 11/12/2008
>>
>> ¾ cup whole milk
>> 1 ½ Tablespoons dill seeds, coarsely chopped
>> 1 Tablespoon honey
>> ¼ cup oil
>> 3 large eggs, beaten
>> 2 ½ cups whole wheat flour, divided
>> 1 envelope yeast
>> 1 ½ teaspoon salt
>> 3 ½ cup packed, grated sharp cheddar (14 ounces)
>> 3 Tablespoons chopped, fresh dill
>>
>> Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk
>> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups
>> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add
>> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap
>> until doubled - about 1 hour 15 minutes
>>
>> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter.
>> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup
>> cheese. Cover with remaining batter, smooth the top. Cover and let
>> rise until batter reaches the top of the pan. - about 30 minutes.
>>
>> Bake about 45 minutes.
>>
>> Janet US
>
>I used to make casserole bread years ago but I can't have eggs now. So those
>wouldn't work for me, but thanks!

You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't
contain eggs.
Janet US