BreadsBaking & Desserts

Casserole Dill Bread


  • 2-2 1/4 cups unsifted flour
  • 2 Tbsp. sugar
  • 1 Tbsp. instant minced onion
  • 2 tsp. dill weed
  • 1 tsp. salt
  • 1/2 tsp. soda
  • 1 package dry yeast
  • 1 Tbsp. butter, softened
  • 1/4 cup very hot tap water
  • 1 cup pureed cottage cheese (room temperature)
  • 1 egg (room temperature)


Mix 1/4 cup flour, sugar, onion, dill weed, salt, soda and undissolved yeast. Add butter. Gradually add water, beat 2 minutes at medium speed of electric mixer. Add cottage cheese, egg and 1/2 cup flour or enough to make a thick batter. Beat at high speed 2 minutes. Stir in additional flour to make soft dough. Cover and let rise in warm place, free from drafts, until doubled in bulk- about 1 hour and 15 minutes.


Stir batter down. Turn into a greased 1 1/2 qt. casserole or 2 loaf pans. Bake at 350 degrees F for about 30 minutes or until done. Five minutes before cooking is complete, brush bread with butter and return to oven to complete cooking.

By Robin from Washington, IA

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