Dilly Casserole Bread Recipes

ANGIE'S DILLY CASSEROLE BREAD

Steps:

• Soften yeast in warm water; let stand 10 minutes.
• Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.
• Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
• Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.

NO-KNEAD CASSEROLE BREAD

Steps:

• In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

DILL AND ONION BREAD (AKA DILLY CASSEROLE BREAD)

Steps:

• 1. In a large bowl, combine dry ingredients (flour, sugar, onion, dill weed, dill seed, salt, bake soda and yeast). Lightly stir to mix. Set aside.
• 2. Pour the first four ingredients, (water, egg, cottage cheese and butter), into the bread machine mixing well.
• 3. ADD the dry ingredients in the large mixing bowl on top of the wet ingredients in the bread machine.
• 4. Set bread machine for a one-pound loaf, dark crust, Basic White dough. NOTE: If you want a chewier texture to the crust, set French Bread setting instead of Basic White. Push START.
• 5. When the last alarm rings on the machine to indicate you can stop and remove the mixing paddle, do so at this time. NOTE: At this point, you can choose to turn out the dough, roll/fold into a ball and set inside a medium-sized greased casserole dish for its last rise. SLICE the top of the dough down the center about a one-inch deep. Brush melted butter on top. SPRINKLE with coarse salt and dill weed for added flavor (optional). Cover and let rise in a warm place for about an hour to 90-minutes until at least doubled in size. IF YOU DON'T WANT TO TURN IT OUT, simply remove the paddle and return the dough to the center of the machine and it will finish rising and baking according to your machine settings, IF baking in the machine, when you return the dough to the well center, slice top of dough, brush with melted butter and sprinkle top with coarse salt and dill weed for added flavor (optional).
• 6. IF baking in oven, bake at 350-degrees for 35-45 minutes. Bread is done when golden brown on top and when bread sounds hollow when touching the top.
• 7. When baking is complete, turn finished bread out and allow to cool for 15 minutes before serving with softened butter. Store in bread box or lightly cover with plastic wrap. NOTE: some bakers like to brush melted butter on top when the bread comes out of the oven and that's an option. I don't do that because I feel it speeds up the aging process of day old bread.
• 8. NOTE: This bread doesn't keep well for more than two days. If you have leftovers, you should consider cutting into cubes and toasting to make croutons or running through a mill grinder to make savory bread crumbs for stuffing, meatloaf mix, coating on pork chops or other foods as your imagination takes you.

DILLY CASSEROLE BREAD

Steps:

• Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.
• Let proof for 10 minutes, until foamy.
• Heat cottage cheese until lukewarm.
• Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.
• Add flour, a little at a time, to make a stiff batter, beating well after each addition.
• You will have to use your hands to mix it all together toward the end.
• Cover, and let rise in a warm place until doubled, 50-60 minutes.
• Stir down with 25 vigorous strokes.
• Turn into well-greased 1-1/2 quart round casserole.
• Cover, and let rise in warm place until doubled in bulk, 30-40 minutes.
• Bake in a preheated moderate (350 degree F) oven for 40-50 minutes.
• Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.
• Turn out onto a wire rack to cool completely before wrapping.

DILLY CASSEROLE BREAD

Steps:

• 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.