Title: Dilly Casserole Bread (1960)
Categories: Bread
Yield: 1 Loaf
| 2 | c | Up to ... |
| 2 2/3 | c | Flour |
| 2 | tb | Sugar |
| 2 | ts | Up to ... |
| 3 | ts | Instant minced onion |
| 2 | ts | Dill seed |
| 1 | ts | Salt |
| 1/4 | ts | Baking soda |
| 1 | pk | Active dry yeast |
| 1/4 | c | Water |
| 1 | tb | Butter |
| 1 | c | Creamed cottage cheese |
| 1 | | Egg |
| 2 | ts | Butter, melted |
| 1/4 | ts | Coarse salt (opt) |
| (1960 | Pil | lsbury Bake Off Winner) |
Lightly spoon flour into measuring cup; level off. In large bowl,
cimbine 1 c flour, sugar, onion, dill seed, 1 t salt, baking soda and
yeast; mix well.
In small saucepan, heat water, 1 T butter and cottage cheese until
very warm (120 to 130 degrees). 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 c to 1 2/3 c flour to form a stiff batter. Cover
loosely with greased plastic wrap and cloth towel. Let rise in warm place
(80 to 85 degrees) until light and doubled in size, 45 ot 60 minutes.
Generously grease 1 1/2 or 2 quart casserole. Stir down dough 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 degrees. Uncover dough. Bake 30 to 40 minutes or
until deep golden brown and loaf sounds hollow when lightly tapped.
Immediately remove from casserole; cool on wire rack. Brush warm loaf with
melted butter; sprinkle with coarse salt. Leona P. Schnuelle, NE.