This vintage dilly casserole bread combines cottage cheese, dill seed, onion, and yeast into a savory loaf baked in a casserole dish until golden brown. Popular during the 1960s and 1970s, recipes like this were often served warm alongside soups, salads, and casserole suppers when herb breads and cottage cheese breads were especially trendy.
1 pkg dry yeast
2 tbsp sugar
1/4 cup luke warm water
1 tbs butter
1 unbeaten egg
2 tsp dill seed
1 tbsp instant minced onion
1 tsp salt
1 cup creamed cottage cheese
1/4 tsp soda
Soften yeast in the water
Combine in mixing bowl:
2 1/4 to 2 1/2 cup flour
cottage cheese (creamed)
sugar
onion
butter
dill seed
salt
egg
Softened yeast
Add flour to form a stiff dough, beating well
after each addition.
Cover, let rise in warm place until light about 1 hour.
Stir down dough.
Turn into well greased 8 in round casserole.
Let rise in warm place about 40 minutes
Bake at 350° 40 to 50 minutes until golden brown.
Brush with butter and sprinkle with salt.