BREAD

DILLY CASSEROLE BREAD

• 2 to 2 2/3 cups flour

• 2 tablespoons sugar

• 2 to 3 teaspoons instant minced onion

• 2 teaspoons dill seed

• 1 teaspoon salt

• ¼ teaspoon baking soda

• 1 envelope active dry yeast

• 1 tablespoon plus 2 teaspoons margarine or butter (divided use)

• 1 cup small-curd creamed cottage cheese

• 1 egg, beaten

• ¼ teaspoon coarse salt (optional)

Combine 1 cup flour with the sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast in a bowl; whisk thoroughly.

In a small saucepan, heat ¼ cup water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130 degrees.). Add liquid and egg to flour mixture. Beat at low speed with an electric mixer until moistened. Beat 3 minutes at medium speed.

By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and a cloth towel. Let rise in warm place (80 to 85 degrees) until doubled in size, 45 to 60 minutes.

Generously grease a 1 ½ or 2-quart casserole. Stir down batter to remove air bubbles. Turn into greased casserole. Cover; let rise in a warm place until doubled, 30 to 45 minutes.

Heat oven to 350 degrees. Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Rub remaining 2 teaspoons butter on top; sprinkle with coarse salt. Cool at least 15 minutes before cutting. Makes 18 slices.

Per slice: 100 calories (20 percent from fat), 2 g fat (1 g saturated) 15 mg cholesterol, 4 g protein, 16 g carbohydrates, 1 g fiber, 230 mg sodium.

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