__leona Schnuelle Recipes
__LEONA SCHNUELLE
Number Of Ingredients 1
Steps:
- When Leona Schnuelle captured the Grand Prize in the twelfth Bake-Off® Contest, she suddenly found herself a celebrity in her small town of Crab Orchard, Nebraska. "Everyone seems happier when I arrive, even at the square dances. They say 'Hi, Mrs. Pillsbury!' Even though I miss a do-si-do now and then-they think I can bake a dilly of a bread! And all the fan mail I receive! It's exciting to hear from all the different people with all their different ways of life, yet they all seem so interested in a bread recipe." Especially with a loaf like Dilly Casserole Bread to pique their interest.From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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DILLY CASSEROLE BREAD - MOM LOVES BAKING
From momlovesbaking.com
5/5 (1)
Total Time 2 hrs 40 mins
Category Bread
Calories 341 per serving
- In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast (mix well).
- 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.
- By hand, stir remaining 1 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.
- Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover, let rise in warm place until light and doubled in size, 30 to 45 minutes.
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