Dilly Casserole Bread
Ingredients
- 2-2 2/3 C. Pillsbury Best All Purpose Flour
- 2 Tbs. sugar
- 2-3 tsp. instant minced onion
- 2 tsp. dill seed
- 1 tsp. salt
- 1/4 tsp. baking soda
- 1 pkg. active dry yeast
- 1/4 C. water
- 1 Tbs. margarine or butter
- 1 C. small curd creamed cottage cheese
- 1 egg
- 2 tsp. margarine or butter, melted
- 1/4 tsp. coarse salt, if desired
Directions
In large bowl, combine 1 C. flour, sugar, onion, dill seed, 1 tsp. salt, baking soda and yeast; mix well. In small saucepan, heat water, 1 Tbs. margarine and cottage cheese until very warm (120-130 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 1-1 2/3 C. flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, 45-60 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, 30-45 minutes.
Heat oven to 350 degrees. Uncover dough. Bake 30-40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent over-browning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool.
From: Leona Schnuelle, 12th Pillsbury Bake-Off Contest, 1960, $25,000
