Dill Casserole Bread
Delight your taste buds with the comforting flavors of Dill Casserole Bread, a soft and savory yeast bread that's baked to perfection in a casserole dish. Infused with the earthy aroma of dried dill weed and the subtle sweetness of minced onion, this unique recipe combines the creaminess of warm cottage cheese with a pillowy texture that's simply irresistible. With a hint of melted butter and a touch of sugar balancing the flavors, this bread rises beautifully for a tender crumb you'll love slicing into. Perfect as a side dish for hearty soups or stews, or simply served warm with a generous smear of butter, Dill Casserole Bread is an easy yet impressive addition to any meal. Plus, its quick prep and one-bowl approach make it a favorite for both novice and experienced bakers alike. Try this savory baked goodness today!
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Recipe Information
Ingredients
- 1 packet Active dry yeast
- 0.25 cup Warm water
- 1 cup Cottage cheese
- 2 tablespoons Granulated sugar
- 2 teaspoons Dried dill weed
- 2 tablespoons Onion, finely minced
- 1 tablespoon Unsalted butter, melted
- 0.25 teaspoon Baking soda
- 1 teaspoon Salt
- 1 unit Large egg
- 2.5 cups All-purpose flour
Instructions
In a small bowl, dissolve the packet of active dry yeast in 1/4 cup of warm water (about 110°F). Let it sit for 5 to 10 minutes until foamy.
In a medium saucepan over low heat, gently warm the cottage cheese until lukewarm. Do not overheat.
In a large mixing bowl, combine the warm cottage cheese, granulated sugar, dried dill weed, minced onion, melted butter, baking soda, and salt. Mix well to combine.
Stir in the foamy yeast mixture and the egg. Mix until fully incorporated.
Gradually add the all-purpose flour, 1/2 cup at a time, mixing well after each addition. The dough will be soft and slightly sticky.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 50 to 60 minutes, or until doubled in size.
Preheat your oven to 350°F (175°C) and grease a 1.5-quart casserole dish or an 8-inch round baking pan.
Punch down the dough to release excess air and transfer it into the prepared dish. Spread it out evenly.
Cover the dish with the towel again and let the dough rise for another 30 minutes, or until puffy.
Bake the bread in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the dish for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature with butter or use as a side dish for your favorite meal.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 3249 mg | 141% | |
| Total Carbohydrate | 279.5 g | 102% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 45.2 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 210 mg | 16% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 731 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
