"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Casserole Dill Bread Recipe

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This recipe for Casserole Dill Bread, by , is from The Klein Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Klein-Roffler
Added: Tuesday, December 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Flour
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Instant Minced Onion
2 Teaspoons dill weed
1/4 Teaspoon Baking Soda
1 Package Active Dry Yeast
1 Tablespoon Margarine, Softened,1/4 Cup Hot Tap Water (120-130 degrees)
1 Cup Creamed Cottage Cheese @ room temperature
1 egg @ room temperature

Directions:
Directions:
Combine 1/4 Cup Flour, Sugar, Salt, Onion, Dill Weed, Baking Soda, Undissolved Yeast and add softened margarine.

Add hot tap water to dry ingredients; beat 2 minutes at medium speed, scraping bowl occassionally. Add cottage cheese, egg and 1/2 Cup Flour. Beat at high speed 2 minutes. Stir in enough flour to make a stiff batter. Cover, let rise until doubled - about 1 1/4 hours.

Stir down. Turn into greased 1 1/2 quart casserole. Cover, let rise until doubled - about 50 minutes. Bake at 350 for about 30 minutes or until done. Remove and cool.

Personal Notes:
Personal Notes:
Excellent Bread to Serve with Pasta Dishes.

 

 

 

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