Dilly Bread

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

Dilly Bread
1 loaf
by 4.5 2  people
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Bread, Yeast Breads
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  • 2 cups all-purpose flour
  • 1 package active dry yeast
  • 2 teaspoons dillseed
  • 1/4 teaspoon baking soda
  • 2 tablespoons chopped onion
  • 1 tablespoon margarine or butter
  • 1 cup cream-style cottage cheese
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 egg
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.
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.
Spread batter into the prepared pan or casserole. Cover; let rise in warm place until nearly double in size (50 to 60 minutes).
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, Monounsaturated 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
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