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Tuesday, August 25, 2009

Original Recipe circa 1969

Dilly Casserole Bread

When we were little kids we lived in Santa Barbara and we had a lady who came to the house to help my mom with my little brother. The lady's name was Bessie..and she looked exactly like Mrs. Doubtfire. Exactly. Every afternoon we would sit down and pick out something to make for supper. Bessie is the one who introduced me to Vincent Price's " A Treasury of Great Recipes". But she had lots of her own recipes a well. One of our very favorite was the Dilly Casserole Bread. I made it last night to go with my swiss steak and mashed potatoes. It smelled of days gone by. I love dill in summer, so as the late afternoon sun sank over Mission Mountain, I flipped on the kitchen light, turned on the stove and slid in the cast iron skillet filled with the promise of warm bread for supper.

Dilly Casserole Bread from Bessie

1 package yeast
1/4 warm water
1 cup large curd cottage cheese
2 T. sugar
1 T. minced dry onion
1 T. soft butter
2 t. dill seeds
1 t. salt
1/4 t. baking soda
1 egg
2 1/4 to 2 1/2 cups flour.

Sprinkle yeast over warm water and dissolve.
Heat cottage cheese till warm.
Combine in a bowl with sugar,onion,butter,dill seeds,salt,baking soda, egg and yeast and water. Add flour to make a stiff dough. Knead into a ball. Cover and let rise 60 minutes till doubled.Stir down and put in a well greased 1 1/2 quart round 8" casserole. ( I use a cast iron skillet). Cover and let rise about 40 minutes.
Bake 350 degress for 35 minutes. Remove bread from oven and brush with butter and salt. Maldon or a fleur de sel is nice. Cover with foil, return to oven and bake 15 minutes more.