Best Angies Dilly Casserole Bread Recipes

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DILLY CASSEROLE BREAD



Dilly Casserole Bread image

I got this recipe from a church cookbook years ago and I've used it ever since. I've added a few touches of my own to it. This bread is the favorite of our grandchildren, and we always take some when we go to visit them.

Provided by Taste of Home

Time 55m

Yield 10 servings.

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 4% cottage cheese, lukewarm
2 tablespoons sugar
1 tablespoon dried minced onion
1 tablespoon butter
2 tablespoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
2-1/4 to 2-1/2 cups all-purpose flour

Steps:

  • Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour. , Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges.

Nutrition Facts : Calories 181 calories, Fat 3g fat, Cholesterol 34mg cholesterol, Sodium 319mg sodium, Carbohydrate 30g carbohydrate, Fiber 7g protein. Diabetic Exchanges

DILLY CASSEROLE BREAD



Dilly Casserole Bread image

Make and share this Dilly Casserole Bread recipe from Food.com.

Provided by Toby Jermain

Categories     Yeast Breads

Time 2h45m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 12

1 package active dry yeast
1 package outdated dry yeast (for flavor) (optional)
1/4 cup warm water (110-115 degrees F)
1 cup large-curd cottage cheese
2 tablespoons sugar
2 -3 tablespoons finely minced onions
2 1/2 cups sifted flour
1 tablespoon butter, melted
1 teaspoon salt
2 -3 teaspoons dill seeds or 2 -3 teaspoons dried dill weed (or a combination)
1/2 teaspoon baking soda
1 egg

Steps:

  • Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.
  • Let proof for 10 minutes, until foamy.
  • Heat cottage cheese until lukewarm.
  • Combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.
  • Add flour, a little at a time, to make a stiff batter, beating well after each addition.
  • You will have to use your hands to mix it all together toward the end.
  • Cover, and let rise in a warm place until doubled, 50-60 minutes.
  • Stir down with 25 vigorous strokes.
  • Turn into well-greased 1-1/2 quart round casserole.
  • Cover, and let rise in warm place until doubled in bulk, 30-40 minutes.
  • Bake in a preheated moderate (350 degree F) oven for 40-50 minutes.
  • Cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.
  • Turn out onto a wire rack to cool completely before wrapping.

NO-KNEAD CASSEROLE BREAD



No-Knead Casserole Bread image

You'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! -Peggy Key, Grant, Alabama

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 9

2 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
1/2 teaspoon pepper
5-1/2 cups all-purpose flour
2 cups water
2 tablespoons butter, cubed
3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
1/4 cup finely chopped onion

Steps:

  • In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

Nutrition Facts : Calories 204 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 272mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

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