"The belly rules the mind."--Spanish Proverb

Dilly Casserole Bread Recipe

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This recipe for Dilly Casserole Bread, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Nabors
Added: Tuesday, June 9, 2009


1 pkg. dry yeast
c. warm water
2 tbsp. sugar
1 c. large curd cottage cheese (or small)
1 tbsp. dry onion bits
1 tbsp. margarine
2 tsp. dill weed
tsp. soda
1 egg
2 to 2 c. flour

Sprinkle yeast over warm water. Stir to dissolve. Heat cottage cheese to lukewarm. Combine with remaining ingredients, except flour. Add flour a little at a time to make a stiff dough. Cover and let rise in warm place until double in bulk - about 30 to 40 minutes. Stir down with 25 vigorous strokes. Turn into well-greased 8-inch casserole dish. Cover, let rise in warm place - about 30 to 60 minutes.

Bake at 350 for 40 to 50 minutes. Cover with foil last 15 minutes, if needed to prevent excessive browning.




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