Best 5 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.

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.

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• Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.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

• 1. Combine the cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and yeast. Mix well. Add 2 1/4 - 2 1/2 cups flour to form a stiff dough, beating well after each additon. Cover and let rise until light and doubled (about 50-60 minutes). I sit my bread dough on an old heating pad, temp. at low. It rises beautifully.
• 2. Stir down dough and turn into well greased 8" round casserole (1 1/2 qt). Let rise until light - another 30-40 minutes.
• 3. Bake at 350 degrees for 40-50 minutes, until golden brown. Brush with butter and sprinkle lightly with salt.

DILLY CASSEROLE BREAD

Steps:

• 1. In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast mix well.2. 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.3. By hand, stir in remaining 1 to 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.4. Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn batter into greased casserole. Cover let rise in warm place until light and doubled in size, 30 to 45 minutes.5. Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole place on wire rack. Brush loaf with melted margarine sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool.See Cook's Note: Where Dough Likes to Rest1. FOOD PROCESSOR DIRECTIONS: In small bowl, dissolve yeast in 1/4 cup warm water (105 to 115°F.). In food processor bowl with metal blade, combine 2 cups flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and 1 tablespoon margarine process 5 seconds. Add cottage cheese and egg process about 10 seconds or until blended.2. With machine running, pour yeast mixture through feed tube. Continue processing until blended, about 20 seconds or until mixture pulls away from sides of bowl and forms a ball. (If dough does not form a ball, add additional flour, 1 tablespoon at a time.)3. Carefully scrape dough from blade and bowl place in greased bowl. Cover let rise. Continue as directed above.High Altitude (above 3500 feet): Bake at 375°F. for 35 to 40 minutes.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 100 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 1 g 5% * Cholesterol: 15 mg 5% * Sodium: 230 mg 10% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 3% * Sugars: 2 g * Protein: 4 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 Fat