When I decided to make dill seed one of the spices for August’s Party Thyme, I was thinking about dill pickles, dill green beans and other dilly goodies. However, that is pretty short sighted and not giving much credit to this amazing spice. So, I went on the internet and found many posts sharing and raving about this 1960 Pillsbury Bake-Off entry: Dilly Casserole Bread.
So I went to the kitchen and whipped up a batch and let me tell you, it’s a great recipe. What makes it so great? If you’ve never made yeast bread before this is such a cinch because you don’t need to knead the dough. Nope, you stir it up, let it rise once, stir it down, let it rise again and the bake it. It’s virtually fool-proof. Now, what I am going to share with you today is my recipe which includes a few spice adaptations.
Dilly Casserole Bread
Adapted from HERE
Ingredients:
- 2 to 2 2/3 cups all purpose flour
- 2 Tbsp sugar
- 1 Tbsp onion powder
- 2 tsp dill seed
- 1 tsp dried parsley
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp baking soda
- 1 pkg (or 1 Tbsp) yeast
- 1/4 cup water
- 1 Tbsp butter
- 1 cup small curd cottage cheese
- 1 egg
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