"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 At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie Branom
Added: Sunday, November 4, 2007


1 c. milk
3 T. sugar
1 1/2 t. salt
2 T. oil

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.
Let rise about 40 min. or until double in bulk.
Stir batter down & turn into a greased casserole dish or bread pan.
Bake @ 375 about 40 min.




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