Dilly Casserole Bread Recipe

5 1 1
Dilly Casserole Bread Recipe
Dilly Casserole Bread Recipe photo by Taste of Home
Publisher Photo

Dilly Casserole Bread Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min.

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

Nutritional 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.

  • 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
  1. 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.
  2. 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.
Originally published as Dilly Casserole Bread in Country April/May 1990, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDilly Casserole Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mary margaret casalegno User ID: 1706837 13818
Reviewed 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"

Loading Image