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Angie's Dilly Casserole Bread

Rated as 4.88 out of 5 Stars
67

"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."
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Ingredients

2 h 20 m servings 196
Original recipe yields 8 servings

Directions

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  1. Soften yeast in warm water; let stand 10 minutes.
  2. 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.
  3. Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
  4. Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
  5. 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.

Footnotes

  • Cook's Note:
  • Instead of stirring the dough with a spoon, I grease my hands and manually work the flour into the dough (Step 2).

Nutrition Facts


Per Serving: 196 calories; 3.8 31.7 8.4 31 484 Full nutrition

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Reviews

Read all reviews 7
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Used rapid-rise yeast which allowed me to skip the softening process. I mixed yeast with the flour and stirred into wet mixture as indicated by the recipe. It took about 1 1/2 hours to double i...

I didn't make any changes and it was delicious and very attractive. Thanks for the recipe!

Didn't rise quite as much as I expected but good flavor and texture. I'll make it again.

It’s amazing that my 92 year old mother has been making this exact bread since I was a little girl (about 50+ years)! I have made it several times in the past. I love it! Angie must be arou...

I followed the recipe as written, one of the easiest and tasty yeast breads I have made. My loaf was high and rounded, even prettier than the picture in the magazine.

Super easy and delightfully delicious. I substituted 1/2 t of Italian Seasoning in place of the dill seeds and it worked perfectly. Will definitely make again in the future.

Great bread full of flavor! Thanks for the recipe!