Onion Dill Casserole Bread
|1 Tbs. dehydrated minced onion||2 tsp. salt|
|1/2 cup water||1/2 tsp. baking soda|
|2 cups small curd cottage cheese||2 eggs|
|3 Tbs. butter||1 cup quick or old fashioned oats|
|1 1/2 cups all purpose flour||2 Tbs. dill seed or fresh dill weed|
|2 pkgs. (1/4 oz. each) dry yeast||1 1/2 cups all purpose flour|
|1/4 cup sugar|
|Heat onion, water, cottage cheese and butter to 120 degrees. In large mixing bowl, combine 1 1/2 cups flour, yeast, sugar, salt, baking soda, eggs and warmed mixture. Mix until completely blended (3-4 minutes) Add 1 1/2 cups flour, the oats and the dill seed and continue mixing 3-4 more minutes. Cover and let rise in a warm place until nearly doubled (about an hour). Punch down. Place batter into two greased deep 1 1/2 quart casseroles. (I use heavy Bundt pans!). Brush tops with melted butter. Let ruse uncovered in a warm place until doubled (about 45 minutes). Bake in a preheated 350 degree oven for 35 minutes. Remove from casseroles. Brush with melted butter and sprinkle with coarse salt. Cool on wire rack.|
Friday, August 8, 2014
It's Phriday...it's Phood!
A gray and misty day...just the perfect sort of day for easy bread! Of course, any day is a perfect day for easy bread. Give it a try and know you are loved!