Casserole Bread


  • 2-1/4 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon minced onion
  • 2 teaspoons dill weed
  • 1/4 teaspoon baking soda
  • 1 package active dry yeast
  • 1 tablespoon margarine
  • 1 cup cottage cheese
  • 1 large egg


  1. In a large bowl thoroughly mix 1/4 cup flour, sugar, salt, minced onion, dill, baking soda and active dry yeast. Add softened margarine. 
  2. Gradually add 1/4 cup very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 
  3. Add cottage cheese, egg, and 1/2 cup flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff batter. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour and 15 minutes. 
  4. Stir batter down. Turn into a greased 1-1/2 quart casserole. Cover, let rise in a warm place free from draft, until doubled in bulk, about 50 minutes. 
  5. Bake in a 350 degree oven about 30 minutes, or until done. Remove from casserole and cool on a wire rack. Makes 1 loaf.

Recipe from the kitchen of Ruth Chamberlin.


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