Dilly Casserole Bread (+ vegan version)

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I found this recipe stashed between two old cookbooks on the very bottom shelf.  It’s typewriter-typed and on a 5×8 unlined note card, and I haven’t the faintest idea where it came from, but I’m excited to try the recipe!

Ingredients:

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup creamed cottage cheese (warm to lukewarm)
  • 2 Tbsp sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp butter
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 unbeaten egg

Just for the fun of it, here’s a vegan version.  It’s mostly the same.

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup crumbled, creamed, tofu (warm to lukewarm)
  • 2 Tbsp organic sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp coconut oil
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • Either storebought vegan egg replacer, or 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg.  There are many, many vegan egg substitutes.

Directions:

  1. Soften yeast in water.  Combine sugar, cottage cheese/tofu, dried minced onion, butter/coconut oil, dill, salt, baking soda, and egg/substitute in mixing bowl.
  2. Mix thoroughly.
  3. Add flour to form a stiff dough, beating well after each addition.
  4. Cover and let rise in warm place (oven with pan of hot water) until light and double in size (50-60 minutes).
  5. Press down (do not knead). Turn into well-greased 2 quart casserole pan.  Let rise in warm place until light (about 45 minutes).
  6. Bake at 350 for 30 to 40 minutes until browned.
  7. Remove from oven and brush with soft butter/coconut oil.

Voila!  Enjoy.

~ Star

 

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