Dilly Casserole Bread
By America's Test KitchenPublished on October 13, 2011
Time
1 hour, plus 1½ hours rising and 2¼ hours cooling
Yield
Serves 8
Ingredients
8 ounces (227 grams/1 cup) cottage cheese ¼ cup water 2 tablespoons sugar 1 tablespoon plus 1 teaspoon unsalted butter, softened 1 tablespoon grated onion 1 large egg, room temperature2 ¼ cups (11 ¼ ounces/319 grams) all-purpose flour 2 ¼ teaspoons instant or rapid-rise yeast 2 ½ tablespoons minced fresh dill 1 teaspoon salt ¼ teaspoon baking soda
Before You Begin
You can use either small- or large-curd cottage cheese in this recipe. If you don’t own a 1½-quart soufflé dish, use a loaf pan.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl and 1½-quart soufflé dish. Using potato masher, mash cottage cheese until no large lumps remain. Combine cottage cheese, water, sugar, 1 tablespoon butter, and onion in 2-cup liquid measuring cup. Microwave until mixture registers 110 degrees, about 30 seconds. Whisk in egg until combined.
- Using stand mixer fitted with paddle, mix 1¼ cups flour, yeast, 2 tablespoons dill, salt, and baking soda on low speed until combined. Slowly add cottage cheese mixture and mix until dough just comes together, about 1 minute. Using rubber spatula, stir in remaining 1 cup flour until just combined.
- Transfer dough to prepared bowl. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes. Stir dough to remove air bubbles and transfer to prepared soufflé dish. Cover loosely with plastic and let rest in turned-off oven until doubled in size, about 20 minutes.
- Combine remaining ½ tablespoon dill and remaining 1 teaspoon butter in bowl. Remove dough from oven and discard plastic. Heat oven to 350 degrees. Bake loaf until deep golden brown, about 25 minutes. Brush bread with dill butter and let cool in dish on wire rack for 20 minutes. Remove bread from dish and let cool completely, about 2 hours. Serve.
Time
1 hour, plus 1½ hours rising and 2¼ hours coolingYield
Serves 8Ingredients
8 ounces (227 grams/1 cup) cottage cheese
¼ cup water
2 tablespoons sugar
1 tablespoon plus 1 teaspoon unsalted butter, softened
1 tablespoon grated onion
1 large egg, room temperature
2 ¼ cups (11 ¼ ounces/319 grams) all-purpose flour
2 ¼ teaspoons instant or rapid-rise yeast
2 ½ tablespoons minced fresh dill
1 teaspoon salt
¼ teaspoon baking soda
Test Kitchen Techniques
Ingredients
8 ounces (227 grams/1 cup) cottage cheese
¼ cup water
2 tablespoons sugar
1 tablespoon plus 1 teaspoon unsalted butter, softened
1 tablespoon grated onion
1 large egg, room temperature
2 ¼ cups (11 ¼ ounces/319 grams) all-purpose flour
2 ¼ teaspoons instant or rapid-rise yeast
2 ½ tablespoons minced fresh dill
1 teaspoon salt
¼ teaspoon baking soda
Test Kitchen Techniques
Ingredients
8 ounces (227 grams/1 cup) cottage cheese
¼ cup water
2 tablespoons sugar
1 tablespoon plus 1 teaspoon unsalted butter, softened
1 tablespoon grated onion
1 large egg, room temperature
2 ¼ cups (11 ¼ ounces/319 grams) all-purpose flour
2 ¼ teaspoons instant or rapid-rise yeast
2 ½ tablespoons minced fresh dill
1 teaspoon salt
¼ teaspoon baking soda
Test Kitchen Techniques
Why This Recipe Works
This Pillsbury contest winner seems to have been forgotten since it exploded on the baking scene in 1960, but we think its dill-scented, moist crumb deserves a second chance. Unfortunately, in test after test our bread baked up with a hole (or two) in the center. What was causing this strange air pocket? It turned out that cottage cheese, the bread’s hallmark ingredient, is made differently than it was decades ago. While the milk was previously allowed to naturally curdle, today it is mixed with an acid that creates large, strong curds, which leave behind channels of air in the bread. Mashing the cottage cheese saved the day and left us with a bread that we are proud to introduce to a new generation.
Before You Begin
You can use either small- or large-curd cottage cheese in this recipe. If you don’t own a 1½-quart soufflé dish, use a loaf pan.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Grease large bowl and 1½-quart soufflé dish. Using potato masher, mash cottage cheese until no large lumps remain. Combine cottage cheese, water, sugar, 1 tablespoon butter, and onion in 2-cup liquid measuring cup. Microwave until mixture registers 110 degrees, about 30 seconds. Whisk in egg until combined.
- Using stand mixer fitted with paddle, mix 1¼ cups flour, yeast, 2 tablespoons dill, salt, and baking soda on low speed until combined. Slowly add cottage cheese mixture and mix until dough just comes together, about 1 minute. Using rubber spatula, stir in remaining 1 cup flour until just combined.
- Transfer dough to prepared bowl. Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes. Stir dough to remove air bubbles and transfer to prepared soufflé dish. Cover loosely with plastic and let rest in turned-off oven until doubled in size, about 20 minutes.
- Combine remaining ½ tablespoon dill and remaining 1 teaspoon butter in bowl. Remove dough from oven and discard plastic. Heat oven to 350 degrees. Bake loaf until deep golden brown, about 25 minutes. Brush bread with dill butter and let cool in dish on wire rack for 20 minutes. Remove bread from dish and let cool completely, about 2 hours. Serve.
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