I woke feeling a little off today. Kind of an earache, kind of a throat scratch, kind of icky. To ward off the cold that was lurking, planning to attack if I plopped on the couch, I drank lots of hot water with honey and lemon, and kept busy. I still feel icky, but not worse. No complaints here (for now).
I craved a basic soup meal so made this bread to go with veggie chowder. It’s easy, soft, and perfect with a bowl of hot soup. We spread a bit of dill butter on top and enjoyed a slice pre-dinner. We like dill rolls, but I decided to try this simple bread instead and it’s another keeper from Gooseberry Patch.
Here’s the recipe shared by Margie Schaffner of Altoona, IA. Thanks, Margie!
Dilly Casserole Bread
101 Homestyle Favorites contributed by Margie Schaffner of Altoona, IA.
- 1 env. active dry yeast
- ¼ c. warm water
- 1 c. cottage cheese
- 2 T. sugar
- 1 T. dried minced onion
- 2 T. butter, softened and divided
- 2 t. dill weed, divided
- 1-1/2 t. salt, divided
- ¼ t. baking soda
- 1 egg, beaten
- 2-1/4 to 2-1/2 c. all-purpose flour
- Soften yeast in very warm water, about 110 to 115 degrees. Combine cottage cheese, sugar, onion, one tablespoon butter, one teaspoon dill weed, one teaspoon salt, baking soda, egg and yeast mixture in a medium bowl. Add flour to make a stiff dough. Cover and let rise until double in size, about 40 minutes. Stir dough down; place in a greased 9" x 5" loaf pan. Let rise again for 40 minutes. Bake at 350 degrees for 35 to 40 minutes, or until golden. Brush with remaining butter; sprinkle with remaining dill weed and salt. Makes one loaf.