Dilly Casserole Bread

2 1/2 to 3 cups all purpose flour
2 tbsp sugar
1 tbsp instant minced onion
2 tsp dill seed
handful of chopped fresh dill
1 1/4 tsp salt
1/4 tsp baking soda
1 package active dry yeast
1 cup cottage cheese
1/4 cup water
1 tbsp butter
1 egg
butter, softened
coarse salt, if desired


In a large mixing bowl, combine 1 cup of flour, sugar, onion, dill seed, salt, soda and dry yeast. In a saucepan, heat cottage cheese, water and butter until mixture is warm. Add egg and warm liquid to flour mixture. Blend at lowest speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour and fresh dill to form a stiff dough. Cover; let rise in warm place until light and doubled in size, about 1 hour.

Stir down dough. Turn into well-greased 8-inch round (1 1/2 or 2 quart) casserole. Cover; let rise in warm place until light, 30 to 45 minutes. Bake at 350° for 35 to 40 minutes until golden brown. Brush with butter and sprinkle with coarse salt, if desired.

-Pillsbury's Bake Off Breads Cook Book, 1968