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My review
Angie's Dilly Casserole Bread
Angie Fuller
"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 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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 g fat; 31.7 g carbohydrates; 8.4 g protein; 31 mg cholesterol; 484 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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Newest
12/22/2017
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...
11/9/2017
I didn't make any changes and it was delicious and very attractive. Thanks for the recipe!
11/8/2017
Didn't rise quite as much as I expected but good flavor and texture. I'll make it again.
11/8/2017
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...
10/27/2017
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.