Saturday, November 28, 2015

Dilly Casserole Bread

This is the time of year that really inspires me to spend time in the kitchen. It's chilly outside. Who am I kidding? It's down right cold out there. The kitchen has a nice fire in the wood stove 24/7, a tea kettle on at all times, it's the most inviting room in the house during the winter. In my book once the outside temps dip below 40 degrees it's winter no matter what the calendar has to say!
 Thanksgiving Day has come and gone and even though the majority of our Georgetown family are vegetarians I did roast a five pound turkey breast just so Chris and I could have turkey sandwiches with our left over mashed potatoes and gravy. It just seems unamerican not to. 
If you're going to have turkey sandwiches you need a really good bread to make said sandwich. Dilly Bread is the one we like. It has an added kick of dill and onion to bring that turkey sandwich to the next level and tastes terrific toasted.
Dill seeds are a must, no substitutions here.
The dough will be sticky, almost a batter consistency.
Turn your micro wave into a proofing box by heating a mug of water and then adding your bowl of dough. Close the door and let the dough rise. The interior is warm, moist and draft free.
Here it is out of my micro wave proofing box, double in size and ready to go into the baking pan.
In this case I used a 9x5 loaf pan and as you can see, as soon as I took it out of the oven my perfect loaf fell a little. Perfect no more. It really does do better in a 2 qt. casserole dish


Dilly Casserole Bread
Adapted from a recipe in America's Best Recipes 1991
Delicious toasted, used for turkey sandwiches or served with soup.

1 Package Dry Yeast
1 Tablespoon Sugar
1/4 Cup Warm Water, 105* to 110*
1 Cup Cottage Cheese
1 Egg, beaten
1 1/2 Tablespoons Butter
1 Tablespoon Sugar
2 Teaspoons dried Minced Onion (this is about the only recipe I use dried onion for)
2 Teaspoons Dill seeds
1 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 1/2 Cups All-purpose Flour
Melted Butter
Additional Salt

1.    Dissolve yeast and 1 tablespoon sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 7 ingredients in a saucepan. Cook over medium heat until butter melts, stirring occasionally. (Let cool to 105* to 110*. Warm to the touch like baby bath.) You can use the micro wave for this step just don't over heat the ingredients, you don't want to scramble the egg.

2.    Combine cottage cheese mixture, yeast mixture, and flour; stir well (dough will be sticky). Scrape down and cover with plastic wrap. Let rise in warm place free from drafts, about 1 hour or until doubled in bulk.

3.    Stir and turn into a well-greased 2-quart casserole dish or 9x5 loaf pan. Cover lightly and let rise in a warm draft free place about 40 minutes or until it rises above pan about 1/8 inch.

4.    Bake at 350* for 30 minutes or until golden brown. Brush with melted butter, and sprinkle with salt. Remove from pan; let cool on wire rack.

Just remember looks aren't everything! In spite of it's wonky appearance the bread still smells and tastes wonderful. Who can resist fresh baked bread slathered with butter? Obviously not me!
 Bring on that sliced turkey! Gobble, gobble...

Until next time,

4 comments:

  1. wow looks delish! I think I can smell it from here. YUM

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  2. This bread sounds delicious, Patrica. I can forget trying anything that requires yeast in our south Florida weather, ugh!

    Enjoy those turkey sandwiches and take at least one bite for me :)

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    Replies
    1. Is it too humid for yeast or what's the problem? This makes me sad for you.

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