THE WYMAN VALLIDIS FLANIGAN GLUECKERT AND FRIENDS
RECIPE ARCHIVE

Dilly Casserole Bread
Source: Leona Schnuelle (Pillsbury Bake-Off Winner), but made famous in our family by Mildred Flanigan

Ingredients:

• 2-2 2/3 Cups All-Purpose Flour
• 2 Tbl Sugar
• 2-3 Tsp Instant Minced Onion
• 2 Tsp Dill Seed
• 1 Tsp Salt
• 1/4 Tsp Baking Soda
• 1 Pkg Active Dry Yeast
• 1/4 Cup Water
• 1 Tbs Margarine or Butter
• 1 Cup Small Curd Creamed Cottage Cheese
• 1 Egg
• 2 Tsp Margarine or Butter, melted
• 1/4 Tsp Coarse Salt, if desired

Directions:

1. In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 tsp salt, baking soda and yeast; mix well.
2. In small saucepan, heat water, 1 tbs margarine and cottage cheese until very warm (120-130 degrees).
3. Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
4. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
5. Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
6. Heat oven to 350 degrees. Uncover dough. Bake 30 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. Immediately remove from casserole; place on wire rack.
7. Brush warm loaf with melted margarine; sprinkle with coarse salt.

Food Processor Directions:

1. In small bowl, soften yeast in 1/4 cup warm water (105-115 degrees..)
2. In food processor bowl with metal blade, combine 2 cups flour, sugar, onion, dill seed, 1 tsp salt, baking soda and 1 tbl margarine. Cover; process 5 seconds.
3. Add cottage cheese and egg. Cover; process about 10 seconds or until blended.
4. With machine running, pour yeast mixture through feed tube.
5. Continue processing until blended, about 20 seconds or until mixture pulls away from sides of bowl and forms a ball. (If dough does not form a ball, add additional flour, 1 tablespoon at a time.)
6. Carefully scrape dough from blade and bowl; place in lightly greased bowl. Cover; let rise.
7. Continue as directed above.

Cool 15 minutes. Serve warm or cool. Yields 1 (18-slice) loaf.