Casserole Dill Bread

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Casserole Dill Bread
Casserole Dill Bread. Polly Paffilas Collection. (Akron Beacon Journal 19 Aug 1973)

1 C creamed cottage cheese
1/4 C warm water
1 pkg active dry yeast
1 egg, at room temperature
2 T sugar
2 t dill seed
1/2 t dill weed
1 T salad oil
1 T instant dry minced onion
1 t salt
1/4 t baking soda
2 1/4 to 2 1/2 C all purpose flour
1 T butter
Onion salt

Heat cottage cheese to room temperature, stirring often.
In large bowl sprinkle yeast over water and stir until dissolved.
Stir in; cheese, egg, sugar, dill seed and weed, onion, salt, baking soda; until well combined.
Gradually add in flour.

Turn out onto lightly floured board and knead 1 minute.
Return to bowl, grease top and cover with towel.
Let rise in warm place 1 hour or until doubled in bulk.

Punch down, Place in buttered 2 qt. casserole or 2 loaf bread pans and let rise 30 minutes or until doubled in bulk.

Bake in preheated oven at 350 degrees for 40 to 50 minutes until brown.
Brush top with butter and sprinkle with onion salt.

Recipe Exchange 8/19/1973
Mrs. W.E. Kominic
2715 Overbrook Rd
Cuyahoga Falls