Dill Casserole Bread Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

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.

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.

Steps:

• Heat oven to 375°F.
• Grease 1 qt round casserole dish.
• Beat milk, butter and egg white in med bowl until smooth.
• Stir in remaining ingredients just until Bisquick is moistened, bater will be lumpy.
• Spread batter into dish.
• Bake 35 mins or until a toothpick inserted in the center comes out clean.
• Cool 5 mins before removing from pan.

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• Sprinkle sugar and active and outdated yeast over warm water, and stir to dissolve.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.

Steps:

• In a large mixing bowl combine 1 cup flour, sugar, onion, dill, salt, baking soda, and yeast; blend well.
• In a saucepan heat the cottage cheese, water, and butter until quite warm (about 120 degrees); add this to flour mixture; mix well.
• Add the egg and blend at low speed until moistened; then beat 3 minutes at medium speed.
• Stir in remaining flour, a little at a time, only enough to form a stiff batter.
• Cover with plastic wrap; place in a warm place; let rise till doubled in size--about 45-60 minutes.
• Stir down and place in greased casserole.
• Cover; let rise till double--about 30-45 minutes.
• Bake in 350 degree oven for 30-40 minutes.
• Immediately remove to a rack and cover with a clean dish towel for about 15 minutes.

Steps:

• In a large bowl combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast, blend well.
• In a small saucepan, heat water, 1 tablespoon butter and cottage cheese until very warm (120 to 130 F).
• Add warm liquid and egg to flour mixture and blend on low speed until moistened, then beat at medium speed for 3 minutes.
• By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter.
• Cover loosely and let rise in warm place (80 to 85 F) until light and doubled in size, 45 to 60 minutes.
• Generously grease a 1 1/2 to 2 quart casserole dish. Stir down dough to remove all the air bubbles. Turn the dough into the greased casserole dish. Cover and let rise in a warm place until doubled, about 30 to 45 minutes.
• Meanwhile heat oven to 350 F, uncover and bake 30 to 45 minutes until deep golden brown and loaf sounds hollow when lightly tapped.
• Immediatly remove from dish to cool on a wire rack, brush with melted butter and sprinkle with course salt if desired.
• Times do dot include rising.

Steps:

• Combine first 8 ingredients in a small saucepan. Cook over med. heat until butter melts, stirring occasionally. Let cool to 105 degrees to 115 degrees.
• Combine yeast, 1 t. sugar, and warm water in a 1-cup liquid measuring cup let stand 5 minutes.
• Combine cottage cheese mixture, yeast mixture, and flour; stir well. (Dough will be sticky). Cover and let rise in a warm place (85 degrees) free from drafts, 45 minutes or until doubled in bulk.
• Stir dough down, and spoon into a well-greased 2-qt. casserole or any other round baking dish. Cover and let rise in a warm place, 30 minutes or until doubled in bulk.
• Bake at 350 for 25-30 minutes or until brown. Brush with melted butter, and sprinkle lightly with coarse salt. Remove from dish; cool on a wire rack.

Steps:

• Heat cottage cheese to lukewarm. Soften yeast in water. Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast.
• Add flour to form a stiff dough, beating well after each addition.
• (If using the mixer, start at low speed.)
• Cover.
• Let rise in a warm place (85 - 90 degrees) until light and doubled in size, 50-60 minutes.
• Stir down dough.
• Turn into well-greased 8 inch round (1 1/2 quart) casserole.
• Let rise in warm place until light 30 - 40 minutes.
• BAKE 350 degrees for 40-50 minutes until golden brown. Brush with soft butter and sprinkle with salt.
• * This can be made the day before.
• If so, slice almost through after cooling and wrap in foil. Warm in the oven before serving.

Steps:

• Preheat the oven to 350 degrees.
• Proof the yeast in the lukewarm water with the sugar.
• In a saucepan, warm the cottage cheese until lukewarm, and add to the yeast sponge. Then add the egg, lightly beaten, the grated onion, melted butter, salt, baking soda, dill seeds and fresh dill.
• Stir until well blended, then add just enough flour to make a rather soft dough.
• Put the dough into a large buttered bowl, cover with a towel and place in a warm spot to rise for about 1 hour or until doubled in bulk.
• Remove the dough to a lightly floured work surface and knead for a couple of minutes.
• Then place in a large buttered (9" by 5') loaf pan.
• Cover and let rise for about 30 minutes.
• Then bake in the oven for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped.
• Cool wrapped in a towel.