Name: Casserole Dill Bread
Yield: 4 servings
Ingredients: 2 to 2 1/4 c. unsifted flour; 2 Tbsp. sugar; 1 tsp. salt; 1 Tbsp. instant minced onion; 2 tsp. dill seed; 1/4 tsp. baking soda; 1 pkg. active dry yeast; 1 Tbsp. softened margarine; 1/4 c. very hot tap water (125~ to 135~); 1 c. creamed cottage cheese (at room temperature); 1 egg (at room temperature)

Servings: 4 persons

2 to 2 1/4 c. unsifted flour
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. instant minced onion
2 tsp. dill seed
1/4 tsp. baking soda
1 pkg. active dry yeast
1 Tbsp. softened margarine
1/4 c. very hot tap water (125~ to 135~)
1 c. creamed cottage cheese (at room temperature)
1 egg (at room temperature)

1
In a large bowl, mix 1/4 cup flour, sugar, salt, instant onion, dill seed, baking soda and undissolved yeast. Add soft margarine. Gradually add teaspoon of hot water to dry ingredients. Beat 2 minutes, scraping bowl. Add cottage cheese, egg and 1/2 cup flour to make stiff batter. Beat at high speed 2 minutes, scraping bowl. Stir in enough flour to make stiff batter. Cover. Let use 1 hour and 15 minutes. Stir batter down and turn into greased 1 1/2-quart casserole. Cover. Let rise 50 minutes. Bake at 350u00b0 for 30 minutes. Remove and let cool on wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Casserole Dill Bread

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