Dilly Casserole Bread

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

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• 1 package outdated dry yeast (for flavor) (optional)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

Recipe

• 1 sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.
• 2 let proof for 10 minutes, until foamy.
• 3 heat cottage cheese until lukewarm.
• 4 combine in mixing bowl with onion, butter, dill weed and/or seeds, salt, baking soda, egg and yeast mixture.
• 5 add flour, a little at a time, to make a stiff batter, beating well after each addition.
• 6 you will have to use your hands to mix it all together toward the end.
• 7 cover, and let rise in a warm place until doubled, 50-60 minutes.
• 8 stir down with 25 vigorous strokes.
• 9 turn into well-greased 1-1/2 quart round casserole.
• 10 cover, and let rise in warm place until doubled in bulk, 30-40 minutes.
• 11 bake in a preheated moderate (350 degree f) oven for 40-50 minutes.
• 12 cover with foil for the last 15 minutes, if necessary, to prevent excessive browning.
• 13 turn out onto a wire rack to cool completely before wrapping.