Dilly Bread

This no-knead bread is baked in a casserole dish. Serve it warm or colled with main dish soups and salads.



by 2  people


add your rating
add a comment
Servings: 8
Yield: 1 loaf
Related Categories: Bread, Yeast Breads
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    2   cups 
    all-purpose flour
  • see savings
    On Sale
    1   package 
    active dry yeast
  • see savings
    On Sale
    2   teaspoons 
    dillseed
  • see savings
    On Sale
    1/4  teaspoon 
    baking soda
  • see savings
    On Sale
    2   tablespoons 
    chopped onion
  • see savings
    On Sale
    1   tablespoon 
    margarine or butter
  • see savings
    On Sale
    1   cup 
    cream-style cottage cheese
  • see savings
    On Sale
    1/4  cup 
    water
  • see savings
    On Sale
    2   tablespoons 
    sugar
  • see savings
    On Sale
    1/2  teaspoon 
    salt
  • see savings
    On Sale
    1   
    egg

Directions
1.
Generously grease a 1-1/2 quart souffle dish or casserole or a 9x1-1/2 inch round baking pan. In a large mixing bowl combine 3/4 cup of the flour, the yeast, dillseed, and baking soda. Set aside.
2.
In a medium saucepan cook onion in the margarine or butter until tender. Add cottage cheese, water, sugar, and salt to onion mixture heat and stir just until warm, (120 degree F to 130 degree F). Add to dry mixture in mixing bowl; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the remaining flour.
3.
Spread batter into the prepared pan or casserole. Cover; let rise in warm place until nearly double in size (50 to 60 minutes).
4.
Bake in a 375 degree F oven about 25 minutes or until golden brown. If necessary, cover with foil the last 10 minutes of baking to percent over browning. Immediately remove from pan or casserole. Serve warm or allow to cool on wire rack. Makes 1 loaf (8 servings)
Nutrition information
Per Serving: cal. (kcal) 171, Fat, total (g) 4, chol. (mg) 31, sat. fat (g) 1, carb. (g) 27, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 1, sugar (g) 0, pro. (g) 8, vit. A (RE) 0, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 0, Cobalamin (Vit. B12) (g) 0, sodium (mg) 305, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
 Articles
No-Knead Sandwich Bread: The Easy Bread Anyone Can Master
...We go through a lot of bread in my house, between toast in the mornings, sandwiches for lunch... from this Whole Wheat Sandwich Bread recipe and this No-Knead Bread recipe and came up with a whole... with parchment in between so they don't stick together--it makes enough for two weeks. 3 1/4 cups bread flour 3... read more...
Chocolate-Cherry Banana Bread
... things doughy, to the point that I often dream about donuts, pies, and breads. One of my childhood... favorites was banana bread. My mom has an aversion to letting food go to waste, so she frequently made use... of overripe bananas for bread. My 40 Before 40 Project is the perfect opportunity to step outside my comfort... read more...
Island-Style Banana Bread with Coconut and Pecans
... Banana Bread is the perfect addition to the morning lineup. It kicks much more typical, traditional quick... breads to the curb with the addition of toasted coconut, cream cheese and fragrant pecans. Click here... to get our Island Style Banana Bread recipe In my experience, there are two ways that banana bread can go... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products