So last night we had the soup and the dilly bread. We got home kind of late after taking Buddy for a walk at Avila Beach, but the great thing about this bread is that you can mix it all up and when you're ready just pop it into the oven. It is pretty much fool-proof in that it is really just a batter bread. No real kneading or critical timing here. Just mix everything together and let it rise..usually for about an hour..more or less isn't going to make much difference .After about an hour I just punch it down, cover it back up and let it go till I am ready to bake it.
After taking it out of the oven Bessie always rubbed fresh soft butter over the top and sprinkled it with salt. Now that we have the "fancy salt"...I sprinkled some pink sea salt on it. I bake mine in a cast iron skillet..it calls for an 8 ' round casserole, but since we have a Farmhouse theme going on over here..I like the cast iron skillet...it just looks so cute.
When it first came out I sliced off a couple of bites and we smeared some (more) butter on. It smelled so good in here ...and we nibbled away like 2 mice.
We just about polished it off last night with the grated Gruyere melting on top...but there was just enough to have a couple of pieces toasted this morning for breakfast. Lucky Us !
Bessie's Dilly Casserole Bread
1 package dry yeast
1/4 cup warm water
1 cup large curd cottage cheese...how farmy is that?
2 Tablespoons sugar
1 Tablespoon instant dried minced onion
1 Tablespoon butter, melted
2 Teaspoons dried dill seeds
1 Teaspoon salt
1/4 Teaspoon baking soda
1 egg
2 1/4 - 2 1/2 cups flour
Sprinkle yeast over water and dissolve
Heat cottage cheese till just warm
Combine in bowl with sugar, onion,butter, dill seeds, salt and baking soda
Add egg
Add dissolved yeast
Add enough flour to make a stiff batter
Beat well
Cover and let rise about 60 minutes or till doubled
Stir down and put into a well greased 8 " round casserole....I went cast iron skillet
Cover and let 40 minutes...( I let mine go 2 hours and it was fine)
Bake at preheated 350 degree oven for 45 to 50 minutes. If it starts getting too brown cover it with foil...( I didn't need to)
Remove from oven and rub the top with a dollop of butter and sprinkle with sea salt
( You don't have to, but it makes the top shiny and pretty..and it tastes GOOD)
Your kitchen will smell good and everybody will be HAPPY
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oh so good! I made bread this afternoon and am going to post about it soon!
ReplyDeletecheers
Brittan
Pink sea salt? Where would a Cambria Country Donkey find that? Sure sounds like spring at the farmhouse...........
ReplyDeletexx
donkey in the pines with a box of Mortons salt
I really want to try this recipe! I have never seen cottage cheese in bread before, it's really got me interested. I have some pretzel bread rising in the kitchen right now. I hope mine turns out as well as your Dilly Bread!
ReplyDeleteI love that you bake your bread in a cast iron skillet. I have several, but I don't really know how to take care of them properly, so I don't use them. I have heard not to wash them with soap and water. As a confirmed germophobe, that scares me! Am I missing out? Should I be using mine?
I could smell this from your thumbnail pic on my blogroll! Thank you!! This magpie's taking it back to the manor!
ReplyDeleteThings are looking so fresh and spring-like at your blog. It's so refreshing on this gloomy NE day.
ReplyDeletewow Kary this sounds so easy, I will pass it on
ReplyDeleteI've never heard of this bread before. It looks and sounds tasty though! Where can I find some dried minced onion?
ReplyDeleteYep. This is my kind of recipe--not many ingredients and easy. I've made dill bread before... will try this. And I've made the ham and beans many times. You are right, a good meal combo.
ReplyDeleteSounds delicious!
ReplyDeletemmm that sounds and looks scrumptious! it's so perfect in the skillet. definitely going to have to try this! i'm planning on trying a couple of new things in the kitchen this weekend...i'll report back on those :)
ReplyDeletereading your recipe is like reading a story. lovely pictures, too. :)
ReplyDeleteOK...I've added cottage cheese and dried dill seed to my grocery list! I think this sounds amazing! :)
ReplyDeleteoh, dill is oddly one my favorite herbs
ReplyDeletesounds delish
Yum..it looks and sounds delicious!I will definitely have to give it a try!
ReplyDeleteYum! And I love that you bake it in your cast iron skillet. I always feel like that makes everything taste better, and it helps develop the crust.
ReplyDeleteI need to make this recipe! Thanks for sharing it, my friend! xo
Oh MY! Must try this bread! Hope I can find dill seeds here.
ReplyDeleteThank you for sharing...this sounds so great.
Who is/was Bessie, by the way?
It's a wet, cold day here...must bake something!
Love ya!
xoxo
Yes,YUMMY!Thank you for sharing all those beautiful recipes with us,always.I also put on weight anytime I look at your delicious pictures!lol.Have a wonderful day and weekend Kary :)
ReplyDeleteHi lovely!
ReplyDeleteI've missed you! :) This bread looks (and I'm sure it smells) absolutely delicious! Thanks for posting the recipe. I hope to try it (though I'm not quite sure that I'm good enough a cook to master bread yet:)- we'll see).
Happy Thursday!
B
Wow...never heard of this bread. It looks delicious!
ReplyDeletemy daughter's favourite herb is dill...thanks so much for sharing this recipe.
ReplyDeletelooks yummy. hope you are having a wonderful day.
Yum...What's that I smell... Bread right out of the oven... Can't beat it.
ReplyDeleteSuch a sweet posting today. Charming. Off to catch up on your last few. I've been away for a few days and have so much to catch up on
Hugs,
Kate - The Garden Bell
I think I can, I think I can, I think I can...
I love your "warm to the last day of January" sidebar pic btw. now, can you cahnge it to Feb? Applies jsut the same. :)
ReplyDeleteAs you can well guess, any bread is good tome--lather it with butter adn even sea salt (yum!) and al the better.
BTW, thank you so much for checking in on meon my older blog post. how nice of you. Yes, been rather under things presently. Sort of rising up out of it every now and then. I just keep telling myself life moves on, enjoy the serendipity of it all. One never knows what tomorrow will bring. ...delightful comments for one. :)
Can't remember if I've noted this before but jsut love that red barn and blossom tree. Ahhh...
ReplyDeleteLove your header photo...so full of life. A real treat for my eyes, thank you.
ReplyDeleteThe dilly bread sounds fabulously delicious and easy. What soup did you make to with the bread?
happy Thursday,
karen
Sounds abso to die fer! I do have one machine recipe that calls for cottage cheese and it always comes out great...but I'm sure this is mucho better and I'm going to use my cast iron! So thanks a bunch!
ReplyDeleteMarcie Gauntlett, Shirley, BC
French Beach Cooking School
That bread looks good enough to eat all by itself !
ReplyDelete