Dilly Bread
From a vintage recipe box found at an estate sale
As written on the card
Front
Dilly Bread
Dissolve 1 pkg yeast in ¼ c warm water
Heat 1 c. cottage cheese to lukewarm
mix together -
2 Tables. dill seed - 1 tables. minced onion
¼ tsp soda 2 Tables. sugar
¼ tsp salt 1 egg unbeaten
add yeast and cottage cheese 2½ c. flour add alittle at a time and beat well after each. let raise in warm place 50 min
Back
Punch down - bake in a 1½ to 2 qt. casserole or form into to 3 loaves and bake on cookie sheet.
Let raise 30-40 min. Bake 350
40 - 50 min.
Dilly Bread
The popular 1960s no-knead casserole bread, made tender with cottage cheese
Ingredients
- 1 package yeast
- ¼ cup warm water
- 1 cup cottage cheese
- 2 tablespoons dill seed
- 1 tablespoon minced onion
- ¼ teaspoon baking soda
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 egg, unbeaten
- 2½ cups flour
Method
- Yeast: Dissolve the yeast in the warm water. Warm the cottage cheese to lukewarm.
- Mix: Mix the dill seed, onion, soda, sugar, salt and egg. Add the yeast and cottage cheese.
- Flour: Add the flour a little at a time, beating well after each addition.
- First rise: Let rise in a warm place 50 minutes.
- Shape: Punch down. Put in a greased 1½- to 2-quart casserole, or shape into 2 or 3 loaves on a cookie sheet.
- Second rise and bake: Let rise 30 to 40 minutes, then bake at 350°F for 40 to 50 minutes.
As written: The flour amount was written over; John confirmed it is 2½ cups. The back says “form into to 3 loaves,” which we read as 2 to 3 loaves.
Recognize this handwriting or recipe? We’d love to know who wrote it.