Dilly Casserole Bread


Grandma was a longtime schoolteacher, if you couldn’t guess by her perfect handwriting!

I frequently get requests to make this flavorful yummy bread this time of year and I think is perfect for leftover turkey sandwiches! And it makes the best toast, too!

This recipe has gone through five hands. My grandmother received it from her friend Marian F., according to her recipe card above; who passed it on to my mom, who tweaked it a little; and who then passed it on to me. I was curious to the recipe’s origins and decided to see if I could find it online and I did! It won the Pillsbury Bake-Off® contest in 1960! So 50-plus years later, it’s still being made!

While it’s been tweaked only slightly through the years, the recipe I’m giving you is the original from my grandma, typed as written.

Dilly Casserole Bread
This recipe makes one loaf but can easily be doubled to make two.

Soften 1 package (2 ¼ teaspoon) of dry yeast in ¼ cup of warm water.

Combine 1 cup creamed cottage cheese, heat to lukewarm. (top of a double broiler)


2 Tablespoon sugar
1 Tablespoon French’s (dried) minced onion
1 Tablespoon melted butter
2 teaspoon dill seed
1 teaspoon salt
¼ teaspoon baking soda
1 unbeaten egg
The softened yeast

Add 2 ¼-2 ½ cups flour to form a stiff dough, beating well. Cover and let rise until light and doubled. Punch down, turn into a regular or 2 mini loaf pans and bake at 350 degrees for 40-50 minutes or until golden brown.

Cook’s Notes:
I usually don’t cream the cottage cheese nor do I warm it; I doesn’t seem to make a difference. If you do choose to do this, don’t worry about the double boiler, a small saucepan on low and a watchful eye works just fine. 
• French’s was probably the only company that sold dried minced onion at the time; I get it in bulk from the coop.
• I didn’t realize it until I typed the recipe but this doesn’t call for a second rise in the pan. I always do that, more out of habit than anything; I think it also makes a lighter, fluffier bread. If you have the time, try it, it won’t do any damage!
• The original recipe calls for topping with melted butter and salt, which I never do, but sounds delightful! 


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