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Post by Chuckie on Jan 5, 2020 15:33:09 GMT -5
I THOUGHT I'd posted this out here, evidently NOT!!! This is Monkey's Mom's recipe, and a family favorite. Prolly M-Y favorite bread too!!! And her Mam said that when you get some cottage cheese "that's about to go blinky", THAT'S the BEST KIND to use in this bread!!! LOL, I found one dated like December 5th in the back of the icebox, so we're having this for supper tonight!!! DILLY CASSEROLE BREAD2-1/4 tsps yeast 1/4 C warm water 1 C creamed cottage cheese 2 TBS sugar 1.5 TBS instant minced onion 1 TBS butter 1 TBS dill seeds 1 'hefty' pinch dill weed
1 tsp salt 1/4 tsp soda 1 egg 2.5 C flour
Sprinkle yeast over warm water in large mixing bowl. Heat cottage cheese to lukewarm (usually do it for a minute in microwave, 30 second interval & stir). Stir in bowl w/yeast H20. Beat egg; add to mixture with all remaining ingredients except flour. Add flour by 1/2 cup, beating well after each addition, may not take all 2.5. This is an easy bread & we usually mix by hand.
Cover w/damp towel, and place in warm place until doubled, approx. 50 to 60 minutes. Here's what mine looked like @ this point: Punch dough down, turn into a well-buttered 8 or 9" casserole dish (ours is 9"), cover w/plastic wrap sprayed w/Pam.
Let rise until double, remove wrap and bake at 350 for 40 minutes. Cover with foil to prevent over-browning after 20 minutes.
Brush baked loaf with butter and sprinkle w/coarse salt (we use kosher, but Margarita salt works GRAND when you're baking this
@ the lake cabin and forgot the kosher salt). Here it is before the oven, and the last pic is after. Those are DILL SEEDS in the bottom of the proofing box, NOT mouse droppings! Guess I need to wipe the bottom of that OUT!!
Top crust could've been a bit darker had I used the Chambers oven, but I had a chuck roast in there CWTGTO. It also rises up a bit better in the 8" casserole dish as well.
CHEERS! Chuckie
UPDATE: I made this again yesterday, but busy elsewhere, so I made it in the bread machine, came out FINE!! Set machine on white bread, put the 2.5 cups flour in FIRST, then add other ingredients as stated in the the recipe. Came out FINE!! I DID watch it on the first mixing, and added a bit more flour until dough "looked right"
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Post by chipperhiker on Jan 5, 2020 22:54:59 GMT -5
Looks yummy. Not blinky at all.
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Post by nana on Jan 7, 2020 19:01:49 GMT -5
By creamed cottage cheese do you mean the kind with bigger chunks and kind of saucy, or take regular cottage cheese and cream it like you would butter?
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Post by Chuckie on Jan 7, 2020 20:51:12 GMT -5
By creamed cottage cheese do you mean the kind with bigger chunks and kind of saucy, or take regular cottage cheese and cream it like you would butter? I just use WHATEVER type of cottage cheese w/have on hand that is "going blinky", heat up, and add it. Guess I just "assumed" that's what her recipe meant when she said "creamed", as I'm NOT that good of a cook!! There aren't ever any "chunks" in the bread after it cooks---if that means anything. Again, I've always just followed the recipe, and guess I 'assumed' that HEATING UP the cottage cheese constituted "creaming" it??! CHEERS! Con-foozed Chuckie
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Post by Chuckie on Jan 8, 2020 10:49:05 GMT -5
By creamed cottage cheese do you mean the kind with bigger chunks and kind of saucy, or take regular cottage cheese and cream it like you would butter? I just use WHATEVER type of cottage cheese w/have on hand that is "going blinky", heat up, and add it. Guess I just "assumed" that's what her recipe meant when she said "creamed", as I'm NOT that good of a cook!! There aren't ever any "chunks" in the bread after it cooks---if that means anything. Again, I've always just followed the recipe, and guess I 'assumed' that HEATING UP the cottage cheese constituted "creaming" it??! CHEERS! Con-foozed Chuckie Okay, I googled creamed cottage cheese, and below is what I found: " Creamed cottage is cottage cheese that has had cream added....like one normally finds. This is different from dry curd cottage cheese which has no cream added and is dry and crumbly." You learn something new every day! I never knew there WAS a "dry curd cottage cheese"!! I also ran across a recipe for making cottage cheese at home, and I'm going to try that the next time I have milk getting ready to go bad and I don't want to waste it. So basically in this recipe, you can use any kind of cottage cheese you have on hand---especially one that is going "blinky"!! LOL CHEERS!! Chuckie
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Post by cinnabar on Jan 18, 2020 15:46:21 GMT -5
Just be sure to grease the baking dish well, mine stuck a little no harm done. Also in the Chambers it took 35 min. Next time will try it in cast iron. The most fluffy tender bread. It pairs well with DOH roasted barley soup on this winter's night. Thanks Chuckie. Oh, I was out of dill seed, so added more weed and my onions were dried roasted onion bits. I mashed and warmed up the wonkie cottage cheese.
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Post by Chuckie on Jan 18, 2020 17:07:55 GMT -5
Just be sure to grease the baking dish well, mine stuck a little no harm done. Also in the Chambers it took 35 min. Next time will try it in cast iron. The most fluffy tender bread. It pairs well with DOH roasted barley soup on this winter's night. Thanks Chuckie. Oh, I was out of dill seed, so added more weed and my onions were dried roasted onion bits. I mashed and warmed up the wonkie cottage cheese. Glad it came out for YOU, cinn!! That's a G-R-E-A-T compliment to get from someone like Y-O-U!!! I consider you the "master baker" out here, the way you do things w/o a thermostat that comes out W-A-Y better than the junk we make!!!
Forgot to add, even BETTER the next day, either toasted under the broiler or simply done in the toaster! That 'heat' REALLY brings out the flavours!!
CHEERS! Chuckie
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Post by cinnabar on Jan 18, 2020 17:34:10 GMT -5
Wondered about toasted, if there is any left over we will try.! A third of the loaf is already gone and dinner isn't for another hour or so.
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Post by vaporvac on Feb 1, 2020 19:02:59 GMT -5
Chuckie, I've been meaning to comment on this post for a while, but life got in the way! : )) This was also one of my mom's 'go to' bread recipes which graced every Thanksgiving and Xmas meal as well as in between. It was probably the first bread I ever made and to this day I have the recipe sitting at the ready on the window sill. I'll have to compare it to yours, but I'm sure it's the same except for the Kosher salt topping. For special occasions, my mom would use this dough to make dinner rolls, rolling three little balls for each roll and putting them into individual greased muffin pans. I've done something similar making a pull-apart bread, but prefer the individual ones as there's more crusty surface area! We also used dill weed, either fresh or dried for a delicious difference. This is one that I experimented with in the Twell with good results. Thanks for posting this and reminding me to get going making some. P.S. I make it with White Whole Wheat flour these days and it's really good. P.P.S. I think "dry" cottage cheese is sometimes called Farmer's Cheese.
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Post by pooka on Feb 3, 2020 0:59:09 GMT -5
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Post by Chuckie on Jul 26, 2020 13:39:17 GMT -5
Chuckie, I've been meaning to comment on this post for a while, but life got in the way! : )) This was also one of my mom's 'go to' bread recipes which graced every Thanksgiving and Xmas meal as well as in between. It was probably the first bread I ever made and to this day I have the recipe sitting at the ready on the window sill. I'll have to compare it to yours, but I'm sure it's the same except for the Kosher salt topping. For special occasions, my mom would use this dough to make dinner rolls, rolling three little balls for each roll and putting them into individual greased muffin pans. I've done something similar making a pull-apart bread, but prefer the individual ones as there's more crusty surface area! We also used dill weed, either fresh or dried for a delicious difference. This is one that I experimented with in the Twell with good results. Thanks for posting this and reminding me to get going making some. P.S. I make it with White Whole Wheat flour these days and it's really good. P.P.S. I think "dry" cottage cheese is sometimes called Farmer's Cheese. Vaporvac--thinking of making this as ROLLS today. I KNOW the baking LENGTH will change, but shouldn't I "up" the temp to 400, @ least when I FIRST put them in? Then I guess just watch them & judge like we do w/ALL our homemade rolls?... CHEERS! Chuckie
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Post by vaporvac on Jul 27, 2020 14:42:50 GMT -5
I would leave the temp the same so long as it's hot enough to encourage "spring". Are you going to do single bun rolls? I think my Mom's were like a clover leaf roll, just three large marble sized blob together in a large greased muffin tin. So pretty. I'm looking forward to seeing seeing yours, although I loved seeing R2D2 again. I really need to look for a replacement paddle. Hard to understand why that company when OoB.
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Post by Chuckie on Jan 10, 2021 20:35:58 GMT -5
Made this tonight, so bumped it up. As good as EVER, we just LOVE this bread!! Betwixt the two of us, HALF is already G-O-N-E!!!
CHEERS! Chuckie
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