DILLY CASSEROLE BREAD

Martha sent me this 'blast from the past' recipe and I tried it today. It is very easy to make and very good to eat. 'Dilly Casserole Bread' comes from the 1960s, she said she got the recipe while living in Denver right after college.

I have a Kitchen Aid mixer and used it for this recipe. If you don't have this kind of mixer, it shouldn't be much trouble to make it by hand.

Dilly Casserole Bread

1 package dry yeast

1/4 cup warm water

1 cup small curd cottage cheese, heated to lukewarm

2 tablespoon sugar

1 tablespoon minced dried onion flakes

2 teaspoon dill seed

1 teaspoon salt

1/4 teaspoon soda

1 unbeaten egg

2 1/4 to 2 1/2 cups all purpose flour

1 tablespoon softened butter

Soften yeast in water.

Combine in a mixing bowl:

Cottage cheese, sugar, onion, dill deed, salt, soda, egg and softened yeast.

Add flour to form a stiff dough, beating well after each addition.

Cover and let rise in warm place until doubled in size, 30 to 45 minutes.

Stir down dough, turn into a well-greased 8-inch round (1 1/2 to 2 quart) casserole.

Let rise in warm place until light, about 20 minutes.

Bake at 350 degrees for 40 to 50 minutes or until golden brown.*

Brush top with soft butter and sprinkle with salt.*

*I used a convection oven at 350 degrees, it took a little less time to cook.

*I used Kosher salt, a slightly coarser salt.

Serves 6 to 8

It was good with soup. Martha said it was also good with a salad.