Home
Recipes
Bread
Yeast Bread Recipes
White Bread Recipes
Angie's Dilly Casserole Bread

Angie's Dilly Casserole Bread

Name: Angie's Dilly Casserole Bread
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 80 min
Yield: 8 servings
Ingredients: 1 (.25 ounce) package active dry yeast; ¼ cup warm water; 1 cup cottage cheese, room temperature; 2 tablespoons white sugar; 1 tablespoon butter, room temperature, plus more as needed; 1 teaspoon salt; ¼ teaspoon baking soda; 2 teaspoons dill seed; 1 tablespoon dried minced onion; 1 egg; 2 ¼ cups all-purpose flour, or more if needed; 1 pinch salt

Rating: 4.94 stars

16 Ratings
15 Reviews
6 Photos

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.

By Angie Fuller

Gallery

Recipe Summary

prep:

15 mins

cook:

35 mins

additional:

1 hr 30 mins

total:

2 hrs 20 mins

Servings:

Yield:

8 servings

Nutrition Info

Directions

Step 1

Soften yeast in warm water; let stand 10 minutes.

Advertisement
Step 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.
Step 3

Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
Step 4

Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
Step 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.

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; protein 8.4g; carbohydrates 31.7g; fat 3.8g; cholesterol 31.3mg; sodium 483.8mg. Full Nutrition

Reviews (15)

Most helpful positive review

sue h

12/24/2018

I made the dough according to the recipe, but doubled it. It worked with straight doubling. The texture was perfect. (The first time I made it was a single batch in a casserole dish). For 2018 Christmas I divided the doubled batch and split 3 ways into glass loaf pans. These small loaves are very cute gifts, It is so aromatic, my husband and daughter polished off one loaf before night fall and I am currently making another double batch. This bread is awesome!!! Read More

Helpful

(4)

16 Ratings

5 star values: 15
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sue h

12/24/2018

Helpful

(4)

Kim B

11/08/2017

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 around 100 years old! Wow! Great recipe! Read More

Helpful

(4)

Ruth Haughn

11/10/2017

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

Helpful

(3)

Juliewb

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 in size at room temperature. Brushed it with butter when it came out of oven and sprinkled with generous pinch of kosher salt for a little extra salty crunch. Next time I'm going to try shaping into a loaf and cooking free form on a parchment lined baking sheet. I want square slices so I can easily pop them in the toaster. This recipe is a keeper! Read More

Helpful

(3)

MG G

10/27/2019

This recipe has been around for many years and is my favorite "go to" when desiring to serve a specialty bread for family and friends. It's that marriage of Dill and Onion that create an irresistible gastonomic delight to even the most novice of palates. I've only had one failure in the many times of making it which was related to the yeast. Four thumbs up for this recipe. Read More

Helpful

(2)

Marlene Ross

07/07/2019

Followed recipe exactly, except I used fresh dill. This was the 1st time I ever baked bread from scratch and it came out great! Thanks for the recipe. Read More

Helpful

(1)

Jean Adams

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. Read More

Helpful

(1)

Ronda Lambert

01/03/2020

This is just like my Grandma Kyes' recipe. I love this bread. My husband even likes it with hamburgers. Read More

Helpful

(1)

Selazong Lorac

11/24/2019

Turned out perfect! Read More

Helpful

(1)

More Reviews

Back to Angie's Dilly Casserole Bread

All Reviews for Angie's Dilly Casserole Bread

- of Reviews

Angie's Dilly Casserole Bread

Servings Per Recipe: 8
Calories: 196.4

% Daily Value *

protein: 17 %

carbohydrates: 10 %

dietary fiber: 5 %

sugars:

fat: 6 %

saturated fat: 10 %

cholesterol: 10 %

vitamin a iu: 2 %

niacin equivalents: 31 %

vitamin b6: 4 %

vitamin c: 1 %

folate: 23 %

calcium: 4 %

iron: 11 %

magnesium: 5 %

potassium: 3 %

sodium: 19 %

thiamin: 31 %

calories from fat:

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Angie's Dilly Casserole Bread

1 of 15

All Reviews

sue h

12/24/2018

Helpful

(4)

Kim B

11/08/2017

Helpful

(4)

Ruth Haughn

11/10/2017

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

Helpful

(3)

Juliewb

12/22/2017

Helpful

(3)

MG G

10/27/2019

Helpful

(2)

Marlene Ross

07/07/2019

Followed recipe exactly, except I used fresh dill. This was the 1st time I ever baked bread from scratch and it came out great! Thanks for the recipe.

Helpful

(1)

Jean Adams

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.

Helpful

(1)

Ronda Lambert