On Sun, 5 Nov 2017 22:04:32 -0800, "Julie Bove"
> wrote:

>
>"U.S. Janet B." > wrote in message
.. .
>> 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
>
>Yes, it does. Look again. It is one that I used to make.

Sorry, I missed that. I would try it without the egg.
Janet US