Recipe

September 2006

DILLY CASSEROLE BREAD

This yummy smelling and tasting bread is almost as easy as having a bread machine do the work.

All you need is a mixer and be available to stir down the dough in and hour.

1 package active dry yeast

¼ cup warm water

1 cup creamed cottage cheese, lukewarm

2 tablespoons sugar

1 tablespoon instant minced onion

1 tablespoon butter

2 teaspoons dill seed

¼ teaspoon soda

1 slightly beaten egg

2 ½ to 2 ½ cups all purpose or bread flour

Soften yeast in warm water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast in a large mixer bowl. Add 1 cup flour; beat several minutes. Add enough flour to form a soft dough, beating well after each addition. Cover. Let rise in warm place until light and doubled in size, 50 to 60 minutes. Stir down dough; place in a well-greased 2-quart casserole.

Let rise in warm place until light, 30 to 40 minutes.

Bake at 350 degrees for 40 to 50 minutes until golden brown. Turn out onto cooling rack right side up. Brush with soft butter and sprinkle with kosher salt if you wish.

Makes one round loaf. Plan 3 hours plus cooling time before slicing. An electric knifeworks great.

Prior Months Recipes:

September 2005 Hot Chicken Salad

October 2005 Mom’s Fresh Apple Cake

November 2005 Horseradish Crusted Pork Chops

December 2005 Buttery Mint Carrots

January 2006 Asian Beef & Noodles

March/April 2006 Spicy Cranberry Chutney

May 2006 Rhubarb Muffins

June 2006 Greens and Strawberries Salad

July 2006 Broccoli Raisin Salad

August 2006 Roasted Potatoes

September 2006 Dilly Casserole Bread