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Dilly Casserole Bread

Dilly Casserole Bread (1960 recipe image
This vintage 1960s recipe features a soft, savory bread enriched with creamed cottage cheese, dill seed, and instant minced onion. Baked directly in a greased casserole, it develops a golden crust and a tender, herbaceous crumb. Perfect for serving warm with butter and coarse salt, this dilly bread is a comforting side dish for any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 816.7
Dietary: Vegetarian
Description
This vintage 1960s recipe features a soft, savory bread enriched with creamed cottage cheese, dill seed, and instant minced onion. Baked directly in a greased casserole, it develops a golden crust and a tender, herbaceous crumb. Perfect for serving warm with butter and coarse salt, this dilly bread is a comforting side dish for any meal.
Ingredients
  • 2 cup Up to ...
  • 2 2/3 cup Flour
  • 2 tablespoon Sugar
  • 2 teaspoon Up to ...
  • 3 teaspoon Instant minced onion
  • 2 teaspoon Dill seed
  • 1 teaspoon Salt
  • 1/4 teaspoon Baking soda
  • 1 package Active dry yeast
  • 1/4 cup Water
  • 1 tablespoon Butter
  • 1 cup Creamed cottage cheese
  • 1 Egg
  • 2 teaspoon Butter, melted
  • 1/4 teaspoon Coarse salt (opt)
Directions
  1. 1
    Lightly spoon flour into measuring cup; level off.
  2. 2
    In large bowl, cimbine 1 c flour, sugar, onion, dill seed, 1 t salt, baking soda and yeast;
  3. 3
    mix well.
  4. 4
    In small saucepan, heat water, 1 T butter and cottage cheese until very warm (120 to 130 degrees).
  5. 5
    Add warm liquid and egg to flour mixture.
  6. 6
    Blend at low speed until moistened; beat 3 minutes at medium speed.
  7. 7
    By hand, stir in remaining 1 c to 1 2/3 c flour to form a stiff batter.
  8. 8
    Cover loosely with greased plastic wrap and cloth towel.
  9. 9
    Let rise in warm place (80 to 85 degrees) until light and doubled in size, 45 ot 60 minutes.
  10. 10
    Generously grease 1 1/2 or 2 quart casserole.
  11. 11
    Stir down dough to remove all air bubbles.
  12. 12
    Turn into greased casserole.
  13. 13
    Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
  14. 14
    Heat oven to 350 degrees.
  15. 15
    Uncover dough.
  16. 16
    Bake 30 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped.
  17. 17
    Immediately remove from casserole; cool on wire rack.
  18. 18
    Brush warm loaf with melted butter; sprinkle with coarse salt

Nutrition Facts

Servings 1

Amount Per Serving
Calories 816.7kcal
% Daily Value *
Total Fat 11.4g18%
Saturated Fat 5.5g28%
Cholesterol 68.5mg23%
Sodium 6505.4mg272%
Total Carbohydrate 147.9g50%
Dietary Fiber 5.9g24%
Sugars 10.0g
Protein 26.9g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1960, active, baking, blending, bread, butter, casserole, cheese, coarse, cottage, creamed, dill, dilly, dry, egg, flour, instant, international, melted, minced
Read it online: https://www.chefs-mate.com/recipe/dilly-casserole-bread-1960/