Onion, Herb, Cheese Bread
At one time quite popular, retro recipes for“batter,” “casserole” or “dilly” breads require just simple hand-stirring, no kneading and a little time rising, resulting in a delicious homemade yeast loaf baked up in a casserole dish. This bread recipe, adapted from a vintage cookbook, gets added tender texture from cottage cheese. Onion and herbs provide summer-y flavor, although it can be made anytime of year.
- 1 package active dry yeast
- 1 cup warm water 105 - 115 degrees
- 1 cup cottage cheese
- 2 Tbs. honey
- 1/4 cup minced or grated onion
- 1 egg lightly beaten
- 1/2 cup vegetable oil
- 4 1/2 cups all-purpose flour
- 2 tsp. dried dill weed
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1 tsp. salt
- 1/4 tsp. baking soda
- 3 Tbs. real butter melted
- Dissolve yeast in water in a large bowl; let set until foamy, 5 to 10 minutes. In a small saucepan, combine cheese, honey and onion; heat to lukewarm, no warmer than the yeast mixture. Add to yeast mixture, stir in egg and oil, mixing well.
- In a separate bowl, combine dry ingredients. Gradually spoon flour mixture into cheese-yeast mixture; beat vigorously by hand until dough is sticky and forms a ball. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Punch and stir down dough. Spoon into two well-greased 1 1/2-quart baking/casserole dishes; cover and let rise in a warm place, free from drafts, until doubled, about 30 to 45 minutes. Bake in a preheated 350 F oven for 35 to 45 minutes or until loaves sound hollow when tapped. Brush tops with butter. Remove from dishes; cool on wire racks. To serve, cut or break into individual portions. Makes 2 loaves.
ADAPTED FROM, “FRESH-FROM-THE-OVEN BREADS,” BY MIRIAM B. LOO (CURRENT, INC.; 1982)
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