"U.S. Janet B." > wrote in message
...
> 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
m...
>>>>> On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>>
>>>>>>"U.S. Janet B." > wrote in message
>>>>>>news:crnvvc5kbr9hnnernkcohdm89t5h9kbiid@4ax. com...
>>>>>>> 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

I disagree. I have been baking for 50 years. Egg does add leavening. Leave
egg out of a recipe or use an egg substitute and the results won't be the
same.