Casserole Dill Bread
- 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)
- 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 350u0b0 for 30 minutes. Remove and let cool on wire rack.
flour, sugar, salt, onion, dill, baking soda, active dry yeast, margarine, very hot tap water, cottage cheese, egg
Taken from www.cookbooks.com/Recipe-Details.aspx?id=58116 (may not work)