"U.S. Janet B." > wrote in message
...
> 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
m...
>>>>> 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

Won't work. The egg is used as a form of leavening.