This recipe for Casserole Dill Bread, by Vickie Branom, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1c. water 2 pkg. yeast 1 to 2 teas dill weed 4 1/2 c. flour
Scald milk. Stir in sugar, salt & oil. Add lukewarm water to above. Add yeast & flour. Stir until well blended. Cover. Let rise about 40 min. or until double in bulk. Stir batter down & turn into a greased casserole dish or bread pan. Bake @ 375º about 40 min.
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