Dilly Casserole Bread
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I got this recipe from a church cookbook years ago and I've used it ever since. I've added a few touches of my own to it. This bread is the favorite of our grandchildren, and we always take some when we go to visit them.
SERVINGS: 10
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 35 min.
Ingredients:
- 1 packet active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup (8 ounces) 4% cottage cheese, lukewarm
- 2 tablespoons sugar
- 1 tablespoon instant minced onion
- 1 tablespoon butter
- 2 tablespoons dill seed
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 unbeaten egg
- 2-1/4 to 2-1/2 cups flour
Directions:
Soften yeast in water; set aside. In mixing bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in softened yeast. Gradually add flour to form stiff dough. Cover; let rise in warm place for about 1 hour. Stir down dough. Turn into well-greased 8-in. round casserole, about 1- to 1-1/2-quart size. Let rise 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges to serve. Yield: 10 servings.