Everlasting Gardener

Joanie Lapic Herb Specialist

Dilly Casserole Bread

1 pkg. dry yeast
1/4 c. warm water
1 cup cottage cheese
2 Tbsp. sugar
1/8 c. (or more) chopped onion or leeks
2 tsp. Dill seed, OR large Dill flower head, chopped finely
1 tsp. sea salt
1/4 tsp. baking soda
1 egg
2 1/4 to 2 1/2 cups flour

GLAZE: 1/2 tsp. melted butter to brush top, and sprinkle of salt.
Sprinkle yeast over water in a large mixing bowl and stir briskly with a wisk.
In a saucepan heat cottage cheese until warm to the touch (110 to 120 degrees).
Pour cottage cheese into yeast mixture in the bowl and add the sugar, onion, dill, salt,
baking soda and egg. Add flour, half a cup at a time, to make a stiff batter, beating
well after each addition.
Cover with plastic wrap and let rise in a warm place one hour.

Remove plastic wrap and stir down with 20 strong strokes.
Turn into a greased 1 1/2 quart casserole.
Cover with a piece of waxed paper and return to the warm place until the batter doubles
in volume. Keep the waxed paper away from the expanding batter or it may collapse
when the paper is pulled away. Let rise about 45 to 50 minutes.

Bake in a preheated 350 degree oven until the loaf is deep brown and crusty (45-50 minutes).
A wooden toothpick or metal skewer inserted will come out clean and dry when the
bread is done.

Remove bread from oven and immediately brush with melted butter and sprinkle with salt.
Allow bread to cool 10 minutes before removing from the dish and placing on a metal
rack to cool.

Makes one loaf. It's great toasted!

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