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Dilly Casserole Bread |
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Serves: 18 Print this RecipeServing Size: 1 slice Leona Schnuelle - Crab Orchard, Nebraska Bake-Off® Contest 12, 1960 Grand Prize Winner This dill and onion-flavored bread is made with cottage cheese and baked in a round casserole. It's easy, delicious and a Pillsbury favorite! 2 to 2 2/3 cups all-purpose flour 2 tablespoons sugar 2 to 3 teaspoons instant minced onions 2 teaspoons dill seed 1 teaspoon salt 1/4 teaspoon baking soda 1 package active dry yeast 1/4 cup water 1 tablespoon margarine or butter 1 cup creamed cottage cheese 1 egg 2 teaspoons margarine or butter, melted 1/4 teaspoon coarse salt, if desired __Leona Schnuelle ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. 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 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°F. 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 margarine; sprinkle with coarse salt. 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, adding additional flour if necessary. Carefully scrape dough from blade and bowl; place in lightly greased bowl. Cover loosely with greased plastic wrap and cloth towel. Let rise in (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. Continue as directed above. HIGH ALTITUDE - Above 3,500 feet: Bake at 375°F. for 35 to 40 minutes. Nutrition Per Serving (1 slice): Calories 100; Protein 4g; Carbohydrate 16g; Fat 2g; Sodium 230mg PICTURE: Left to right: Golden Gate Snack Bread, Dilly Casserole Bread, Muffin Mix Buffet Bread From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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