Dilly Casserole Bread

Prep Time: 20 Minutes(Ready in 3 Hours )
Makes: 1 (18-slice) loaf
Nutrition Information

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
1 cup small curd creamed cottage cheese
1 egg
2 teaspoons margarine or butter, melted
1/4 teaspoon coarse salt, if desired Leona Schnuelle
Crab Orchard, NE

12th Bake-Off Contest, 1960
$25,000

In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1
teaspoon salt, baking soda and yeast; mix well.
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.
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.
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.
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.

Alternative Directions:


Food processor directions: In small bowl, soften yeast in 1/4 cup
warm water (105 to 115°F.). In food processor bowl with metal blade,
combine 2 cups flour, sugar, onion, dill seed, 1 teaspoon salt,
baking soda and 1 tablespoon margarine. Cover; process 5 seconds. Add
cottage cheese and egg. Cover; process about 10 seconds or until
blended.
With machine running, pour yeast mixture through feed tube.
Continue processing until blended, about 20 seconds or until mixture
pulls away from sides of bowl and forms a ball. (If dough does not
form a ball, add additional flour, 1 tablespoon at a time.)
Carefully scrape dough from blade and bowl; place in lightly
greased bowl. Cover; let rise. Continue as directed above.




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