DILLY CASSEROLE BREAD
DILLY CASSEROLE BREAD
FOR A WARM HOLIDAY TABLE
This is a one day bread……baked in a casserole dish……..best eaten warm from the oven
INGREDIENTS:
TWO TABLESPOONS YEAST……1/2 CUP WARM WATER……….2 CUPS WARM COTTAGE CHEESE…….4 TABLESPOONS SUGAR………2 TABLESPOONS MINCED SAUTEED ONION……………….. 2 TABLESPOONS BUTTER……….4 TABLESPOONS DILL SEED………..2 TEASPOONS SALT…….1/2 TEASPOON BAKING SODA……2 EGGS……….5 CUPS FLOUR………………………SOFT BUTTER……..FLAKY SALT
METHOD:
Mix yeast into lukewarm water in a large mixing bowl until bubbly and foamy. Warm the cottage cheese until lukewarm. Sautee the onion in the butter on the stove until translucent. Mix the cottage cheese, onion and sugar into the yeast mix. Add the dill seed, salt, baking soda and eggs. Gradually stir in the flour until dough forms and is gathered. Transfer to the table and knead the dough until it is firm but supple and not sticky. Grease bowl for dough. Set bowl in a pan of warm water and let rise until double in bulk…..roughly 1 hour to 1 and a half hour. Separate dough into two equal pieces and shape into round boules. Place in a greased casserole dish, pot or a buttered paper bag. Let rest for another 40-60 minutes or until double in bulk. Bake in an oven at 350 degrees F for 40-45 minutes or until golden brown. Brush with the soft butter while still hot and sprinkle with flaky salt. Serve warm with butter.