Dilly Casserole Bread (Old Family Recipe)
Delicious and easy to make. I had some almost identical to it at Morton's of Chicago in Reston, VA
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp salt
- 2 tbsp butter
- 2 tbsp granulated sugar
- 1/4 tsp baking soda
- 1/4 cup water warm
- 1 pkg quick-rise active dry yeast
- 1 cup cottage cheese warmed-small curd
- 1 tbsp instant minced onion
- 2 tsp poppy seed recipe calls for dill seed
- 2 1/4 cups all purpose flour might need another 1/4 cup if too soft
- 1 each egg unbeaten
- Carbohydrate 30.2240094304 g
- Cholesterol 51.3339828762183 mg
- Fat 11.594024429255 g
- Fiber 1.56216320626881 g
- Protein 9.75315224589337 g
- Saturated Fat 6.56283781665856 g
- Serving Size 1 1 Serving (112g)
- Sodium 2252.92996782396 mg
- Sugar 28.6618462241312 g
- Trans Fat 1.20995373284446 g
- Calories 265 calories
Soften yeast in water Combine in mixing bowl: cottage cheese, sugar, onion, butter, poppy or dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover and let rise in warm place until light and doubled in size (50 - 60 minutes). Stir down dough. Turn into well-greased 8" round casserole. Let rise in warm place until light (30 - 40 minutes). Bake at 350 degrees for 40 - 50 minutes until golden brown. Brush with soft butter and sprinkle with salt. Makes 1 round loaf
