On Mon, 6 Nov 2017 16:43:00 -0800, "Julie Bove"
> wrote:

>
>"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
om...
>>>>>> 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.

??? The recipe already has baking soda and 2 1/2 teaspoons of yeast,
that's the rising agent. The egg is simply another fat that will make
the crumb more tender . The amount of yeast in the recipe is
sufficient to make the batter dough double.
Janet US