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Dilly Casserole Bread (1960)

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      Title: DILLY CASSEROLE BREAD (1960)
 Categories: Breads, Yeast, Bake off
      Yield: 1 Loaf
 
      2 c  Up to ...
  2 2/3 c  Flour
      2 tb Sugar
      2 ts Up to ...
      3 ts Instant minced onion
      2 ts Dill seed
      1 ts Salt
    1/4 ts Baking soda
      1 pk Active dry yeast
    1/4 c  Water
      1 tb Butter
      1 c  Creamed cottage cheese
      1    Egg
      2 ts Butter, melted
    1/4 ts Coarse salt (opt)
 
        Lightly spoon flour into measuring cup; level off. In large
  bowl, cimbine 1 c flour, sugar, onion, dill seed, 1 t salt, baking
  soda and yeast; mix well.
        In small saucepan, heat water, 1 T butter and cottage cheese
  until very warm (120 to 130 degrees). Add warm liquid and egg to
  flour mixture. Blend at low speed until moistened; beat 3 minutes at
  medium speed. By hand, stir in remaining 1 c to 1 2/3 c flour to form
  a stiff batter. Cover loosely with greased plastic wrap and cloth
  towel. Let rise in warm place (80 to 85 degrees) until light and
  doubled in size, 45 ot 60 minutes.
        Generously grease 1 1/2 or 2 quart casserole. Stir down dough 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.
        Heat oven to 350 degrees.  Uncover dough.  Bake 30 to 40
  minutes or until deep golden brown and loaf sounds hollow when
  lightly tapped. Immediately remove from casserole; cool on wire rack.
  Brush warm loaf with melted butter; sprinkle with coarse salt.
 
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