ANGIE'S DILLY CASSEROLE BREAD
This super rich bread bakes up high and is full of flavor. It's a family recipe. It's even better toasted with lots of butter.
Provided by Angie Fuller
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h20m
Yield 8
Number Of Ingredients 12
Steps:
- Soften yeast in warm water; let stand 10 minutes.
- Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.
- Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
- Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 3.8 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 2 g, Sodium 483.8 mg, Sugar 3.5 g
COTTAGE DILL BREAD
A very flavorful bread that is great with any Italian food.
Provided by S Beavin
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.
Nutrition Facts : Calories 42 calories, Carbohydrate 2.8 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 269.3 mg, Sugar 1.5 g
DILL CASSEROLE BREAD
Make and share this Dill Casserole Bread recipe from Food.com.
Provided by Sam 3
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- Grease 1 qt round casserole dish.
- Beat milk, butter and egg white in med bowl until smooth.
- Stir in remaining ingredients just until Bisquick is moistened, bater will be lumpy.
- Spread batter into dish.
- Bake 35 mins or until a toothpick inserted in the center comes out clean.
- Cool 5 mins before removing from pan.
Nutrition Facts : Calories 193.2, Fat 9.2, SaturatedFat 3.9, Cholesterol 12.6, Sodium 473, Carbohydrate 23.2, Fiber 0.8, Sugar 4.1, Protein 4.2
DILLY CASSEROLE BREAD
I got this recipe from a church cookbook years ago and I've used it ever since. I've added a few touches of my own to it. This bread is the favorite of our grandchildren, and we always take some when we go to visit them.
Provided by Taste of Home
Time 55m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour. , Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges.
Nutrition Facts : Calories 181 calories, Fat 3g fat, Cholesterol 34mg cholesterol, Sodium 319mg sodium, Carbohydrate 30g carbohydrate, Fiber 7g protein. Diabetic Exchanges
DILL BREAD
This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
DILLY CASSEROLE BREAD
Make and share this Dilly Casserole Bread recipe from Food.com.
Provided by Toby Jermain
Categories Yeast Breads
Time 2h45m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.
- Let proof for 10 minutes, until foamy.
- Heat cottage cheese until lukewarm.
- Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.
- Add flour, a little at a time, to make a stiff batter, beating well after each addition.
- You will have to use your hands to mix it all together toward the end.
- Cover, and let rise in a warm place until doubled, 50-60 minutes.
- Stir down with 25 vigorous strokes.
- Turn into well-greased 1-1/2 quart round casserole.
- Cover, and let rise in warm place until doubled in bulk, 30-40 minutes.
- Bake in a preheated moderate (350 degree F) oven for 40-50 minutes.
- Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.
- Turn out onto a wire rack to cool completely before wrapping.
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- In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
- In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
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- In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
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- Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter.
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