Leona Schnuelle won the Bake-Off with her classic dilly casserole bread.
This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1960.
- 2 to 2 2/3 Cups Pillsbury BEST All Purpose Flour
- 2 Tablespoons sugar
- 2 Teaspoons 2 to 3 teaspoons instant minced onion
- dill seed
- 1 Teaspoon salt
- 1/4 Teaspoon baking soda
- 1 package active dry yeast
- 1/4 Cup water
- 1 Tablespoon margarine or butter
- 1 Cup small curd creamed cottage cheese
- 1 egg
- 2 Teaspoons margarine or butter, melted
- 1/4 Teaspoon coarse salt, if desired
In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130 degrees F). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until light and doubled in size, 45 to 60 minutes.
Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
Heat oven to 350 degrees F Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool.