Rustic Cast Iron Pot Bread Recipe

Name: Rustic Cast Iron Pot Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1/4 ounce) package dry active yeast; 1/2 cup warm water; 1 cup small curd cottage cheese; 1 tablespoon butter, softened; 1 tablespoon dried onion flakes; 1 teaspoon celery seed; 1 teaspoon fresh dried crumbled sage leaf, see tip; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 tablespoon sugar; 1 egg, beaten; 1/4 teaspoon baking soda; 2 1/2 cups flour

Servings: persons

1 (1/4 ounce) package dry active yeast
1/2 cup warm water
1 cup small curd cottage cheese
1 tablespoon butter, softened
1 tablespoon dried onion flakes
1 teaspoon celery seed
1 teaspoon fresh dried crumbled sage leaf, see tip
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 tablespoon sugar
1 egg, beaten
1/4 teaspoon baking soda
2 1/2 cups flour

1
In small bowl, dissolve yeast in warm water.
2
In large mixing bowl, combine cottage cheese, butter, onions, seasonings and sugar.
3
Set bowl in sinkful of hot water to warm.
4
Add yeast, egg, soda and 1 cup of the flour to warm mixture; beat vigorously.
5
Gradually add rest of flour to make a soft dough.
6
Scrape down sides of bowl; cover, and let rise in a warm place until doubled, about 1 hour.
7
Stir down batter and turn into a well-greased 1 1/2 quart round cast iron pot or casserole.
8
Cover with a towel and let rise until double, about 30 minutes.
9
*Remove towel if batter begins to touch it.
10
Bake in a 350 oven for 40-50 minutes til done and golden.
11
**Tip on drying sage bundles --
12
Gather long-stemmed sage branches into small bundles; tie with string and hang upside down in a dim airy place. Don't hang over the sink or kitchen stove where steam will slow drying. When dry, store in an airtight jar.
13
Dry new herbs each year as they begin to lose flavor after about 6 months.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (1/4 ounce) package dry active yeast, 1/2 cup warm water, 1 cup small curd cottage cheese, 1 tablespoon butter, softened, and more.

Yes, Rustic Cast Iron Pot Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rustic Cast Iron Pot Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions