Angie's Dilly Casserole Bread

Name: Angie's Dilly Casserole Bread
Total time: 130
Yield: 8
Ingredients: 1 (.25 ounce) package active dry yeast; 0.25 cup warm water; 1 cup cottage cheese, room temperature; 2 tablespoons white sugar; 1 tablespoon butter, room temperature, plus more as needed; 1 teaspoon salt; 0.25 teaspoon baking soda; 2 teaspoons dill seed; 1 tablespoon dried minced onion; 1 egg; 2.25 cups all-purpose flour, or more if needed; butter; 1 pinch salt

Recipe by Angie Fuller from allrecipes.com

Bread 2 Hr. 10 Mins.

Ingredients

8 servings

•

1 (.25 ounce) package active dry yeast
•

0.25 cup warm water
•

1 cup cottage cheese, room temperature
•

2 tablespoons white sugar
•

1 tablespoon butter, room temperature, plus more as needed
•

1 teaspoon salt
•

0.25 teaspoon baking soda

•

2 teaspoons dill seed
•

1 tablespoon dried minced onion
•

1 egg
•

2.25 cups all-purpose flour, or more if needed
•

butter
•

1 pinch salt

Instructions

Soften yeast in warm water; let stand 10 minutes.
Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture; mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another 1 to 2 tablespoons flour.
Cover the bowl with a clean cotton kitchen towel and place in a warm place until doubled in volume, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
Gently stir dough to release bubbles. Transfer to the prepared baking dish.
Bake in the preheated oven until golden brown, about 35 minutes. Remove from the oven; brush the top with melted butter and sprinkle on a pinch of salt. Leave in the pan for 5 minutes before transferring to a wire rack to cool completely.