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Dilly Casserole Bread

Dilly Casserole Bread
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This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has become a classic!

Prep Time:
20 Min
Total Time:
3 Hr
Makes:
1 (18-slice) loaf
Pillsbury Bake-Off
Leona Schnuelle
Crab Orchard, NE
Bake-Off® Contest 12, 1960
$25,000
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INGREDIENTS
2to 2 2/3 cups Pillsbury BEST® All Purpose Flour
2tablespoons sugar
2to 3 teaspoons instant minced onion
2teaspoons dill seed
1teaspoon salt
1/4teaspoon baking soda
1pkg. active dry yeast
1/4 cup water
1tablespoon margarine or butter
1cup small curd creamed cottage cheese
1egg
2teaspoons margarine or butter, melted
1/4teaspoon coarse salt, if desired
DIRECTIONS
1.In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
2.In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
3.By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.
4.Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
5.Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool.
Food Processor Directions: 1. In small bowl, soften yeast in 1/4 cup warm water (105 to 115°F.). In food processor bowl with metal blade, combine 2 cups flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and 1 tablespoon margarine. Cover; process 5 seconds. Add cottage cheese and egg. Cover; process about 10 seconds or until blended. 2. With machine running, pour yeast mixture through feed tube. Continue processing until blended, about 20 seconds or until mixture pulls away from sides of bowl and forms a ball. (If dough does not form a ball, add additional flour, 1 tablespoon at a time.) 3. Carefully scrape dough from blade and bowl; place in lightly greased bowl. Cover; let rise. Continue as directed above.
High Altitude (3500-6500 ft)  Bake at 375°F. for 35 to 40 minutes.
High Altitude (3500-6500 ft)

Bake at 375°F. for 35 to 40 minutes.

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