Dilly Casserole Bread Recipe Recipes Recipe For Zucchini

ANGIE'S DILLY CASSEROLE BREAD

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.

DILLY CASSEROLE BREAD

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.

DILLY ZUCCHINI CASSEROLE

Steps:

• In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

SAVORY ZUCCHINI GARLIC ONION DILL BREAD

Steps:

• 1. Preheat oven to 350 degrees. Spray or butter 3 mini loaf pans (3 1/2 x 6) or 1 standard loaf pan.
• 2. Mix all dry ingredients together in a large bowl and whisk. (Can sift if you would prefer.) Using a large spoon to this bowl, add zucchini, cheese, onion and dill, coating completely.
• 3. Add wet ingredients (eggs, milk w/vinegar, and melted butter).
• 4. Stir until just blended. Place equally in to prepared pans.
• 5. Bake 3 mini loaves for 20 minutes. Remove from oven and brush with 1/2 of butter garlic powder mixture. Return to oven approximately 5 more minutes or until a toothpick comes out almost clean and they are golden brown. When done, brush with remaining butter mixture.
• 6. (For a standard size loaf, bake approximately 45 minutes, brush with butter and return for an additional 5 minutes.) I have never used a large pan myself, so watch closely.

CASSEROLE BREAD

Steps:

• Dissolve yeast in warm water in large mixing bowl.
• Add milk, butter, eggs, salt and 1 cup flour.
• Beat on low 30 seconds then on medium 2 minutes.
• Scrape batter from sides of bowl.
• Stir in remaining flour until smooth.
• Cover; let rise in warm place until double (30 minutes). Stir down by beating about 25 strokes.
• Spread evenly in greased 2-quart casserole.
• Cover; let rise until double, about 40 minutes.
• Heat oven to 375 degrees.
• Place loaf on low rack so that top of casserole is in center of oven.
• Bake until loaf is brown and sounds hallow when tapped, 40-45 minutes.
• Immediately remove from casserole.
• Brush top with margarine.
• Cool on wire rack.

ZUCCHINI CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
• Bake in a preheated oven for 60 minutes.

DILLY CASSEROLE BREAD

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.