Dilly Casserole Bread

Dilly Casserole Bread

Source: Pillsbury's Bake Off Breads Cook Book, 1968

Ingredients:
2 1/2 to 3 cups flour
2 tbsp. sugar
1 tbsp. instant minced onion
2 teaspoons dill seed
1 14 tsp. salt
1/4 tsp baking soda
1 package active dry yeast
1 cup creamed cottage cheese
1/4 cup water
1 tbsp. butter or margarine
1 egg
Butter, softened
Coarse salt, if desired.

Instructions:

• In large mixer bowl, combine 1 cup of flour, sugar, onion, dill seed, salt, soda, and dry yeast.
• In saucepan, heat cottage cheese, water, and butter until mixture is warm.
• Add egg and warm liquid to flour mixture.
• Blend at lowest mixer speed until moistened; beat 3 minutes at medium speed.
• By hand, stir in remaining flour to form a stiff dough. (I kneaded the dough several times until it felt smooth)
• Place dough in a large well-greased bowl. (I use Crisco to grease the inside of the bowl)
• Cover with a towel; let rise in warm place until light and doubled in size, about 1 hour.
• Stir down dough. Turn into well-greased 8-inch round (1 1/2 or 2 quart) casserole.
• Cover; let rise in warm place until light, 30-45 minutes.
• Bake at 350 degrees for 35-40 minutes until golden brown.
• Brush with butter and sprinkle with coarse salt, if desired.

Note: I use the oven to raise the bread. Put a pan of hot water on bottom shelf of oven to heat the oven just right. It's not a good idea to turn the oven on to raise the bread. The oven may get too hot.
Here's the bread right out of the oven with butter brushed on top.
Sliced on a plate and ready to eat! Spread warm with real butter! YUM!