Dilly Casserole Bread Recipe

Dilly Casserole Bread Recipe photo by Taste of Home

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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.

This recipe is:

Diabetic Friendly

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Dilly Casserole Bread Recipe

Prep: 20 min. + rising Bake: 35 min.

Yield: 10 Servings

20 35 55

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup (8 ounces) 4% cottage cheese, lukewarm
2 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon butter
2 tablespoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2-1/4 to 2-1/2 cups all-purpose flour

Directions

Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour.
Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges. Yield: 10 servings.

Diabetic Exchanges: One serving equals 2 breads, 1/2 fat; also, 181 calories, 319 mg sodium, 34 mg cholesterol, 30 gm carbohydrate, 7 gm protein, 3 gm fat.

Originally published as Dilly Casserole Bread in Country April/May 1990, p51