Dilly Casserole Bread

This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has become a classic! MORE+ LESS-

Bake-Off® Contest 12, 1960

Crab Orchard, Nebraska

to 2 2/3 cups Pillsbury BEST® All Purpose Flour

tablespoons sugar

to 3 teaspoons instant minced onion

teaspoons dill seed

teaspoon salt

1/4

teaspoon baking soda

pkg. active dry yeast

1/4 cup water

tablespoon margarine or butter

cup small curd creamed cottage cheese

egg

teaspoons margarine or butter, melted

1/4

teaspoon coarse salt, if desired

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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.