I should be a wonderful bread baker. Both of my grandmothers and my mom baked bread a lot. Unfortunately, I guess I wasn't around for the mixing, only the eating. So, while I know some of the basics, I have no confidence whatsoever in baking bread.
When I was a kid I helped Grandma Mary bake this no-knead bread. When she pulled the cottage cheese out of the fridge and heated it up on the stove, I thought she was crazy. And, what are dill seeds!!?!?!?!!
This is the first recipe in the yellow 25 Cent recipe pamphlet from Red Star Yeast titled Spring and Summer Fun with Yeast. Under the title of Dilly Casserole Bread is the phrase (Adapted by Ann Pillsbury). As the pamphlet is undated and I was curious, I looked around on the internet. It turns out that this recipe was the winner of the 1960 Pillsbury Bake-Off! Who knew?
Please click the link to get the recipe straight from Pillsbury's website!
Dilly Casserole Bread
NOTE: Cottage cheese is pretty spendy here and comes in tiny little containers, and is just ... different. So, I washed up Ryu's drip coffee pot, put a new filter in and filled it with plain yogurt. After draining it really well, I used it in place of the cottage cheese. Probably 1 1/2 cups of yogurt drains down to 1 cup. I'd let it sit longer than I did, so I recommend overnight - if your hubby or you don't NEED the coffee pot before then!
My Japanese friends thought the bread was "interesting". My husband begged me not to force him to finish his piece. I guess dill is an acquired taste. So, I am force feeding it to Jun. Just kidding. Kind of!
4 years ago