Dill And Onion Bread Aka Dilly Casserole Bread Food

ONION DILL BREAD

Steps:

• In bread machine pan, place first 4 ingredients in order given. In a saucepan, combine remaining ingredients and heat just until warm (do not boil). Pour into bread pan. Select white bread setting. Bake according to bread machine directions.

DILL AND ONION BREAD (AKA DILLY CASSEROLE BREAD)

Steps:

• 1. In a large bowl, combine dry ingredients (flour, sugar, onion, dill weed, dill seed, salt, bake soda and yeast). Lightly stir to mix. Set aside.
• 2. Pour the first four ingredients, (water, egg, cottage cheese and butter), into the bread machine mixing well.
• 3. ADD the dry ingredients in the large mixing bowl on top of the wet ingredients in the bread machine.
• 4. Set bread machine for a one-pound loaf, dark crust, Basic White dough. NOTE: If you want a chewier texture to the crust, set French Bread setting instead of Basic White. Push START.
• 5. When the last alarm rings on the machine to indicate you can stop and remove the mixing paddle, do so at this time. NOTE: At this point, you can choose to turn out the dough, roll/fold into a ball and set inside a medium-sized greased casserole dish for its last rise. SLICE the top of the dough down the center about a one-inch deep. Brush melted butter on top. SPRINKLE with coarse salt and dill weed for added flavor (optional). Cover and let rise in a warm place for about an hour to 90-minutes until at least doubled in size. IF YOU DON'T WANT TO TURN IT OUT, simply remove the paddle and return the dough to the center of the machine and it will finish rising and baking according to your machine settings, IF baking in the machine, when you return the dough to the well center, slice top of dough, brush with melted butter and sprinkle top with coarse salt and dill weed for added flavor (optional).
• 6. IF baking in oven, bake at 350-degrees for 35-45 minutes. Bread is done when golden brown on top and when bread sounds hollow when touching the top.
• 7. When baking is complete, turn finished bread out and allow to cool for 15 minutes before serving with softened butter. Store in bread box or lightly cover with plastic wrap. NOTE: some bakers like to brush melted butter on top when the bread comes out of the oven and that's an option. I don't do that because I feel it speeds up the aging process of day old bread.
• 8. NOTE: This bread doesn't keep well for more than two days. If you have leftovers, you should consider cutting into cubes and toasting to make croutons or running through a mill grinder to make savory bread crumbs for stuffing, meatloaf mix, coating on pork chops or other foods as your imagination takes you.

BONNIE'S DILL AND ONION CASSEROLE BREAD

Steps:

• 1. EQUIPMENT: You will need a medium size mixing bowl, a thermometer, blender, and an electric mixer.
• 2. DRY INGREDIENTS: Measure one cup of the flour and put it into a medium size mixing bowl. (you will not use all the flour) Add sugar, onion, dill seed, salt, baking soda and yeast, stir to mix.
• 3. WET MIXTURE: Blend the cottage cheese until smooth. In a small saucpan, add the water, cottage cheese and butter. Heat while stirring until the thermometer reads 120 degrees. Remove from heat.
• 4. FIRST RISING: Break the egg into the dry ingredients and beat it with a fork, then add the wet mixture and mix well. Blend with the electric mixer until moist, then beat for 3 minutes at medium speed. Trade your mixer for a wooden spoon and stir in the remaining 1 to 1 2/3 cups of flour by hand to form a soft dough. Leave in the bowl you mixed it in, and cover with a tea towel and place in a warm place to rise. I use my oven with the light on. Let it rise until doubled in size. about 45 to 60 minutes.
• 5. PREPARE YOUR CASSEROLE DISH FOR BAKING: Choose a 1 1/2 to 2 quart casserole dish and grease it or use Pam spray. Set aside. Pre-heat the oven to 350 degrees.
• 6. SECOND RISING: After the dough has risen, uncover and punch it down to remove the air bubbles, add as little flour as necessary. Turn the dough into the greased casserole dish, and cover and let rise until doubled in size about 45 minutes, then uncover and place in the pre-heated oven (350 degrees) and bake for 35 to 45 minutes. It sounds hollow inside when tapped lightly. Remove the bread from the casserole dish, and butter the top (you may sprinkle with coarse salt if you wish) and place on a wire rack to cool before slicing. Enjoy!
• 7. COOK'S TIP: For plain feather light white bread using this technique, go here for the recipe: https://www.justapinch.com/recipe/utahn/white-bread-feather-light/other-bread

DREW'S FAMOUS ONION DILL BREAD

Steps:

• In the order listed, place dry ingredients and egg in the bread machine.
• Warm the next set of ingredients and add them.
• Select white bread setting on bread machine and press start.
• Brush top lightly with a little melted butter when machine enters bake cycle if you wish.
• If you don't have a bread machine you can knead by hand let rise and bake in 2 loaf pans.

DILL AND ONION BREAD

Steps:

• Dissolve the yeast in warm water; let sit till foamy.
• Combine yeast, melted butter, sugar, cottage cheese, onion, dill, soda, salt and 2 eggs in a large mixing bowl.
• Add 2 cups flour.
• With a dough hook or by hand, knead in remaining flour. Only add the last 1/2 cup flour if the dough will not pull away from sides of pan after kneading for about 10 minutes.
• Cover and let rise until double.
• Punch dough down and let rise again.
• Finally, knead the dough by hand until it is smooth and elastic.
• Shape into 2 round loaves and place on cookie sheets sprinkled with cornmeal.
• Let rise until double, then brush with egg yolk beaten with 2 tablespoons water.
• Bake at 350 degrees F for 45-50 minutes until golden.
• The bottoms of loaves will sound hollow when tapped.

ANGIE'S DILLY CASSEROLE BREAD

Steps:

• Soften yeast in warm water; let stand 10 minutes.
• Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.
• Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
• Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.

DILL BREAD

Steps:

• In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
• Meanwhile, in large bowl, whisk together the flour and salt. Set aside.
• Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
• Transfer the flour mixture to a well-floured work surface and knead by hand until an elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot, until doubled in size, about 2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
• Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
• Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and an instant-read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
• Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.
• Copyright 2001 Television Food Network, G.P. All rights reserved

COTTAGE DILL BREAD

Steps:

• Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

DILL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.