Special to the Tribune-Star
I have made this bread for many years. It is wonderful with spaghetti or lasagna. I’m not sure where the recipe came from. We all love garlic bread. If you are just starting to make bread, this is a good one. I have taken this bread to the field, carry-in dinners, just about everywhere.
Dilly Casserole Bread
21⁄2 to 3 cups flour
2 tablespoon sugar
1 tablespoon instant onion
2 teaspoon dill seed
11⁄4 teaspoon salt
1⁄4 teaspoon soda
1 package yeast
1 cup creamed cottage cheese
1⁄4 cup water
1 tablespoon margarine
Course salt (if desired)
In a large mixing bowl combine 1 cup flour, sugar, onion, dill seed, salt, soda and dry yeast. Mix well.
In sauce pan heat cottage cheese, water, margarine until warm.
Add liquid and egg to flour mixture
Blend at lowest speed until moistened; beat 3 minutes at medium speed.
By hand stir in remaining flour to form a stiff dough.
Cover, let rise in warm place until double in size, about 1 hour.
Turn into well-greased 11⁄2 or 2 quart casserole dish.
Cover, let rise in warm place until light (30 to 45 minutes).
Bake at 350 degrees for 35 to 45 minutes, until golden brown.
Brush with butter and sprinkle with course salt if desired.
Makes 1 loaf.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.