Dilly Casserole Bread

Name: Dilly Casserole Bread
Ingredients: 1 package active dry yeast; 1 package outdated dry yeast (for flavor) (optional); 1/4 cup warm water (110-115 degrees F); 1 cup large-curd cottage cheese; 2 tablespoons sugar; 2 -3 tablespoons finely minced onions; 2 1/2 cups sifted flour; 1 tablespoon butter, melted; 1 teaspoon salt; 2 -3 teaspoons dill seeds or 2 -3 teaspoons dried dill weed (or a combination); 1/2 teaspoon baking soda; 1 egg

12 ingredients

13 steps

Ingredients

1 package active dry yeast
1 package outdated dry yeast (for flavor) (optional)
1/4 cup warm water (110-115 degrees F)
1 cup large-curd cottage cheese
2 tablespoons sugar
2 -3 tablespoons finely minced onions
2 1/2 cups sifted flour
1 tablespoon butter, melted
1 teaspoon salt
2 -3 teaspoons dill seeds or 2 -3 teaspoons dried dill weed (or a combination)
1/2 teaspoon baking soda
1 egg

Directions

1

Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.
2

Let proof for 10 minutes, until foamy.
3

Heat cottage cheese until lukewarm.
4

Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.
5

Add flour, a little at a time, to make a stiff batter, beating well after each addition.
6

You will have to use your hands to mix it all together toward the end.
7

Cover, and let rise in a warm place until doubled, 50-60 minutes.
8

Stir down with 25 vigorous strokes.
9

Turn into well-greased 1-1/2 quart round casserole.
10

Cover, and let rise in warm place until doubled in bulk, 30-40 minutes.
11

Bake in a preheated moderate (350 degree F) oven for 40-50 minutes.
12

Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.
13

Turn out onto a wire rack to cool completely before wrapping.