Dilly Casserole Bread (Old Family Recipe)
Delicious and easy to make. I had some almost identical to it at Mortons of Chicago in Reston, VA
Delicious and easy to make. I had some almost identical to it at Mortons of Chicago in Reston, VA
- 1 tsp salt
- 2 tbsp butter
- 2 tbsp granulated sugar
- 1/4 tsp baking soda
- 1/4 cup water warm
- 1 pkg quick-rise active dry yeast
- 1 cup cottage cheese warmed-small curd
- 1 tbsp instant minced onion
- 2 tsp poppy seed recipe calls for dill seed
- 2 1/4 cups all purpose flour might need another 1/4 cup if too soft
- 1 each egg unbeaten
- Carbohydrate 30.2240094304 g
- Cholesterol 51.3339828762183 mg
- Fat 11.594024429255 g
- Fiber 1.56216320626881 g
- Protein 9.75315224589337 g
- Saturated Fat 6.56283781665856 g
- Serving Size 1 1 Serving (112g)
- Sodium 2252.92996782396 mg
- Sugar 28.6618462241312 g
- Trans Fat 1.20995373284446 g
- Calories 265 calories
Step-by-step
- Soften yeast in water
- Combine in mixing bowl: cottage cheese, sugar, onion, butter, poppy or dill seed, salt, soda, egg and softened yeast.
- Add flour to form a stiff dough, beating well after each addition.
- Cover and let rise in warm place until light and doubled in size (50 - 60 minutes).
- Stir down dough.
- Turn into well-greased 8" round casserole.
- Let rise in warm place until light (30 - 40 minutes).
- Bake at 350 degrees for 40 - 50 minutes until golden brown.
- Brush with soft butter and sprinkle with salt.
- Makes 1 round loaf
Operating without specialized bread-making pans requires an ordinary eight-inch round casserole dish to shape this high-hydration dough. Cottage cheese introduces moisture and dairy solids directly into the crumb, yielding a loaf that resists premature drying better than standard lean doughs. Stale slices do not require disposal. Day-old portions absorb liquid efficiently for savory stratas or egg-soaked breakfast dishes because the interior structure remains dense and absorbent. Direct visual cues dictate proper baking progress without a thermometer. Tap the bottom of the baked loaf to check for a hollow sound, and remove it from the oven only when the crust reaches a deep golden brown after forty to fifty minutes at 350 degrees.
Transforming Day-Old Loaves
Stale bread readily adapts to secondary uses when the crumb begins to dry out. Slices cut at three-quarter-inch thicknesses absorb custard without dissolving entirely. Press the bread firmly into a buttered baking dish alongside beaten eggs and sharp cheddar cheese for a structured morning casserole. Alternatively, pan-fry stale portions in melted butter over medium heat for four minutes per side until the edges turn crisp and golden.Judging Doneness Without Equipment
Visual and tactile indicators replace digital probes entirely during the baking cycle. Watch for the edges of the loaf to shrink slightly away from the sides of the greased casserole dish. Press a fingertip lightly against the center crust; the spring-back action indicates whether the internal structure has set fully. Cool the loaf on a wire rack for at least twenty minutes before slicing to allow the internal starches to finish firming.
