Dill Casserole Bread
Submitted by maryann
A soft, savory yeast bread baked in a casserole dish with cottage cheese, dill, and onion. No kneading required, just mix, rise, and bake for a tender homemade loaf with herb-flecked flavor.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
3 hrsNo kneading. No fancy bread pans. Just a casserole dish and a little patience.
This cottage cheese and dill bread rises twice in the bowl, then bakes up golden and pillowy soft with a savory, herb-speckled crumb.
The cottage cheese keeps it incredibly moist, while minced onion and dried dill weed give each slice a subtle, earthy bite.
Serve it warm with butter and watch it vanish.
Pro Tips
- Make sure the cottage cheese is lukewarm, not hot, before adding it to the dough so it doesn’t kill the yeast
- This is a very soft, sticky dough and that’s normal; resist the urge to add extra flour or you’ll end up with a dense loaf
- For a golden, glossy top, brush the baked loaf with melted butter right when it comes out of the oven
- A food processor makes quick work of mixing if you prefer a hands-off approach
Ingredients
Directions
Stir yeast and 1 teaspoon of the sugar into the warm water. Let stand until foamy.
Warm the cottage cheese until lukewarm.
Combine the flour, remaining sugar, onion, dill, salt and baking soda in a large bowl.
Add the egg, butter, cottage cheese and yeast mixture.
Stir to form a soft dough. (Or mix in a food processor.)
Cover and let rise in a warm spot until dough has doubled, about 1 hour.
Stir down dough.
Transfer to a greased 1½ to 2 quart casserole.
Cover and let rise again until doubled, about 40 minutes.
Heat oven to 350℉ (180℃).
Bake bread until it is well browned, 40 to 45 minutes.
Cool in the pan 5 minutes; loosen from the sides of the casserole and invert onto a wire rack.
Serve warm or at room temperature.
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