Dilly Casserole Bread – 1960 Pillsbury Bake-Off Winner
Dilly Casserole Bread – 1960 Pillsbury Bake-Off Winner takes about 55 minutes from beginning to end. For 40 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 8g of fat, and a total of 215 calories. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. A couple people made this recipe, and 58 would say it hit the spot. This recipe from Creative Culinary requires sugar, all purpose flour, salt, and cheese curd. Overall, this recipe earns a not so tremendous spoonacular score of 39%. Try Dilly Casserole Bread, Baked Rosemary Chicken: Winner, Winner, What a Great Dinner, and Dilly Zucchini Casserole for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 pkg. active dry yeast
2 to 2⅔ cups All Purpose Flour
¼ teaspoon baking soda
1 cup small curd creamed cottage cheese
2 teaspoons dill seed
1 egg
1 tablespoon margarine or butter
2 teaspoons margarine or butter, melted
2 to 3 teaspoons instant minced onion (or real onion)
1 teaspoon salt
2 tablespoons sugar
¼ cup water
Equipment:
sauce pan
bowl
plastic wrap
oven
aluminum foil
wire rack
Cooking instruction summary:
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 130F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened.Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 cups flour to form a stiff batter.Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes.Grease 1 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.Preheat oven to 350F. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped.If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes.
Step by step:
1. 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 130F.).
2. Add warm liquid and egg to flour mixture; blend at low speed until moistened.Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 cups flour to form a stiff batter.Cover loosely with greased plastic wrap and cloth towel.
3. Let rise in warm place until light and doubled in size, 45 to 60 minutes.Grease 1 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.Preheat oven to 350F.
4. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped.If necessary, cover with foil to prevent overbrowning.
5. Remove from casserole; place on wire rack.
6. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes.
Nutrition Information:
covered percent of daily need
