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| Angie's Dilly Casserole Bread |
"This super rich bread bakes up high and is full of flavor. It's a family recipe. It's even better toasted with lots of butter."
Ingredients :
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water
- 1 cup cottage cheese, room temperature
- 2 tablespoons white sugar
- 1 tablespoon butter, room temperature, plus more as needed
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 2 teaspoons dill seed
- 1 tablespoon dried minced onion
- 1 egg
- 2 1/4 cups all-purpose flour, or more if needed
- 1 pinch salt
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H20M |
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- Soften yeast in warm water; let stand 10 minutes.
- Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.
- Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
- Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.
Notes :
- Instead of stirring the dough with a spoon, I grease my hands and manually work the flour into the dough (Step 2).
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