DILL AND ONION CASSEROLE BREAD
The photo is my own. 1960 recipe by Leona Schnuelle
- 2 to 2 2/3
- cups of bread flour
- tablespoons sugar
- teaspoons instant minced onions
- teaspoons dill seed
- teaspoon salt
- teaspoon soda
- 2 1/4
- teaspoons active dry yeast in a jar
- cup water
- tablespoon real butter
- ounces (1 cup) creamed cottage cheese, blended smooth.
- note: use only bread flour and use only active dry yeast. if you substitute, the texture will not be the same.
You will need a medium size mixing bowl, a thermometer, blender, and an electric mixer.
Measure one cup of the flour and put it into a medium size mixing bowl. (you will not use all the flour) Add sugar, onion, dill seed, salt, baking soda and yeast, stir to mix.
Blend the cottage cheese until smooth. In a small saucpan, add the water, cottage cheese and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. Leave in the bowl you mixed it in, and cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
Choose a 1 1/2 to 2 quart casserole dish and grease it or use Pam spray. Set aside. Pre-heat the oven to 350 degrees.
After the dough has risen, uncover and punch it down to remove the air bubbles, add as little flour as necessary. Turn the dough into the greased casserole dish, and cover and let rise until doubled in size about 45 minutes, then uncover and place in the pre-heated oven (350 degrees) and bake for 35 to 45 minutes. It sounds hollow inside when tapped lightly. Remove the bread from the casserole dish, and butter the top (you may sprinkle with coarse salt if you wish) and place on a wire rack to cool before slicing. Enjoy!