Dilly Casserole Bread

Name: Dilly Casserole Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings.
Cuisine: Comfort Food Bread Recipes, Comfort Food Recipes, Comfort Food Vegetarian Recipes
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup 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 large egg, room temperature; 2-1/4 to 2-1/2 cups all-purpose flour

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.

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 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 large egg, room temperature
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.

Nutrition Facts

1 slice: 181 calories, 3g fat (0 saturated fat), 34mg cholesterol, 319mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1/2 fat.

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

Reviews

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Average Rating:

Kimberily

Feb 10, 2019

I love this bread. My mom made it when I was young and I tried this recipe and it tastes just like hers. I inherited her recipe boxes but this recipe wasnt there so I am glad i found this one.
mary margaret casalegno

Mar 25, 2008

I have used this recipe many times and it is a very special bread and is great with any kind of Italian casseroles