The Not So Sophisticated Kitchen
November 24, 2008
At about this time last year, I shared my ultra-secret fambly recipe for Corn Souffle aka Corn Casserole aka Scalloped Corn. This was well received by the people. It has a stick of butter in it–what could be bad?
This year I am sharing yet another fambly fave. This one is also raved about by young and old, and in particular, people who hate cottage cheese, because you could never tell that it has cottage cheese in it. Not only does this “casserole bread” have the perfect savory flavor for the Thanksgiving meal (it tastes more of onion than dill), the next day it makes the most delectable toast EVER. Yummy and crumbly, and with butter melting on top it just about kills you with the deliciousness. I say this as a person who cherishes the institution of Toast: Dilly Bread makes the best toast. So make sure you make enough for toast. Although it is a yeast bread, it’s a pretty quick stir-and-rise operation, with no kneading and no blasting flour all over the kitchen.
(Photo from Pillsbury.com, which has an almost identical version of the recipe, which was a prize-winner in the 1960 Pillsbury Bake-Off Contest. Who knew?)
Yield: One loaf, approximately 12 slices
(In other words, if you don’t double or triple the recipe, you run the risk of No Toast.)
1 package active dry yeast
1/4 cup warm water
1 cup cottage cheese, heated to lukewarm (ick! stay with me!)
2 tablespoons sugar
1 tablespoon instant/dried minced onion
1 tablespoon butter
2 teaspoons dill seed (which is hard to find, so I use 3 teaspoons of dill weed)
1/4 teaspoon salt
1/4 teaspoon baking soda
1 unbeaten egg
2 1/4 cup – 2 1/2 cups of flour
Soften the yeast in the warm water and combine this mixture in a mixing bowl with the cottage cheese, sugar, onion, butter, dill, salt, baking soda, and egg. Beat it up really good. Add flour gradually to form a stiff dough, beating well.
Cover and let rise in a warm place until doubled in size.
Punch down and turn into a well greased round 1 1/2 – 2 quart casserole dish. Let it rise until doubled.
Bake at 350 degrees Fahrenheit for 40-50 minutes, when it is brown on top and gives a hollow sound when tapped.
Brush the top with extra melted butter if you are a member of my family. Serve warm; it reheats well.
I’m making mine on Tuesday night and freezing it until Thursday so that nobody eats it before then.