Bessie's Dilly Casserole Bread

I shared this recipe with Octoberfarm this morning and thought I should share it with everyone. I did post it last summer...but it is so good I have to do it again. I know Betsy likes it. Dill and August seem to go together so this is a wonderful bread for this time of year.

Right after you take it out of the oven you rub it with butter and a sprinkle of sea salt. The crunchy kind of salt.

The recipe says to bake it in a round 8 inch casserole...

but I like to bake it in my cast iron skillet

Teddy wasn't too much help...

neither was dande rose marie

i got these eggs at CORNERCOPIA... and couldn't make up my mind on which one to use...there were brown ones, blue ones, green and white...that giant cream colored one there in the front was a double yolker...haven't seen one of those in forever....

this is an easy bread to make because it all goes into one bowl..no kneading ....
and will your kitchen ever smell cozy !

there is the original recipe...in my handwriting...i think i must have been about 14 years old. Bessie was a lady that came to our house in the afternoon to help my mom with us kids and get some supper started...and she looked EXACTLY like Mrs. Doubtfire...the cardigan sweater, plaid skirt, hair pinned back in a bun, sensible shoes...even the strand of pearls ...
Bessie introduced me to the BEST cookbook in the world. Mary and Vincent Price's "The Treasury of Great Recipes". It still is my favorite cookbook to this day.

Dilly Casserole Bread from Bessie

1 package dry yeast

1/4 cup warm water

1 cup large curd cottage cheese ( I know this sounds weird, but it works )

2 T. sugar

1 T. instant dried onion ( I have used a minced fresh shallot too )

1 T. soft butter

2 teaspoons dill seeds

1 teaspoon salt

1/4 teaspoon baking soda

1 egg

2 cups of flour ( or so...just enough to make a stiff batter )

Sprinkle yeast over warm water and dissolve

Heat cottage cheese till just warm

Combine in a bowl the cottage cheese,sugar,onion,butter,dill seeds,salt, baking soda, egg and the yeast mixture

Add flour...enough to make a stiff batter

Beat everything together well

Cover and let rise till double..about 60 minutes

Stir down and put into a well greased 8 inch round casserole pan

( I use my cast iron skillet )

Cover and let rise about 45 minutes

Bake at 350 degrees for 35 minutes

Check and see how brown it is..it usually takes another 10 minutes

Remove from the oven and rub the bread with butter and sprinkle with sea salt

When warm enough to handle take it out of the pan and let it cool a little

We can never let it cool...john and I get right on it...and Teddy loves it too