Best Angies Dilly Casserole Bread Recipes

ANGIE'S DILLY CASSEROLE BREAD

Angie's Dilly Casserole Bread image

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.

Provided by Angie Fuller

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 2h20m

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 3.8 g, Fiber 1.3 g, Protein 8.4 g, SaturatedFat 2 g, Sodium 483.8 mg, Sugar 3.5 g

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

Ingredients

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

Ingredients

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.