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Dilly Casserole Bread |
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Serves: 18
Print this Recipe
Prep Time: 20 minutes (ready in 3 hours) - Yield: 1 (18-slice) loaf
2 to 2 2/3 cups all-purpose flour
2 tablespoons sugar
2 to 3 teaspoons instant dried minced onion
2 teaspoons dill seeds
1 teaspoon salt
1/4 teaspoon baking soda
1 package 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
1. In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
2. 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.
3. 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.
4. Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn batter into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
5. 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.
See Cook's Note: Where Dough Likes to Rest
1. FOOD PROCESSOR DIRECTIONS: In small bowl, dissolve 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; process 5 seconds. Add cottage cheese and egg; process about 10 seconds or until blended.
2. 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.)
3. Carefully scrape dough from blade and bowl; place in greased bowl. Cover; let rise. Continue as directed above.
High Altitude (above 3500 feet): Bake at 375°F. for 35 to 40 minutes.
Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 100 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 15 mg 5% * Sodium: 230 mg 10% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 3% * Sugars: 2 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 Fat
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