Dilly Casserole Bread won the 12th Pillsbury Bake-Off in 1960. Recipe on Pillsbury.com by Leona Schnuelle of Crab Orchard, Nebraska.
Start with a mixture of flour, sugar, dried onion (I didn't have any), dill seed (I used dill weed), salt, baking soda and yeast.
Heat the cottage cheese, margarine and water until very warm (130°F).
It heats up really quick. Mine actually got up to 160° which is a little hot, but I just kept going with the recipe. Call me a gambler. Yeast is very finicky, so I was afraid it might not rise.
Add the cheese mixture and egg to the flour mixture and beat for 3 minutes. I have to confess that I messed up this step too. Oops! I beat the cheese mixture for 3 minutes, then added it to the flour with the egg and stirred in the remaining flour.
You then cover it and let it rise for about 45 minutes in a warm place. This is what mine looked like. Much to my surprise, my dough actually did rise!
Then you stir it down, turn into a greased casserole, cover and let rise again in a warm place for about 45 minutes more.
This time, it didn't rise very much. Bummer! But I still proceeded to bake it at 350°F for about 30 minutes.
Brush with melted margarine and cool.
And here it is, the finished product. It turned out to be a very dense bread but quite tasty. I believe the intended outcome is a lighter, more airy consistency, but now you know what NOT to do. It still tasted very good.
Stay tuned for Recipe #13 - Candy Bar Cookies.
Dilly Casserole Bread
- 2 - 2 ⅔ cups Pillsbury BEST® All Purpose Flour
- 2 tablespoons sugar
- 2 to 3 teaspoons instant minced onion
- 2 teaspoons dill seed
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 1 package active dry yeast
- ¼ cup water
- 1 tablespoon margarine or butter
- 1 cup small curd creamed cottage cheese
- 1 large egg
- 2 teaspoons margarine or butter melted
- ¼ teaspoon coarse salt if desired
- In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast (mix well).
- In small saucepan, heat water, 1 tablespoon margarine, and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
- By hand, stir remaining 1 1 ⅔ 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.
- Generously grease 1 ½ 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.
- Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool.
Allison Converse says
I have found that if you knead the last cup of flour into the batter that you get a much better place of the bread. It fixed beautifully, and the bread has a terrific consistency. That is the way my family has done it for the last 60 years! Just a thought.