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Dill Batter Bread

A casserole dish is a very homey way to bake and serve a "batter bread". A batter bread refers to a softer dough that requires no kneading and is poured and spread into a baking dish to rise before baking.

Dill Batter Bread

Dill Batter Bread

difficulty

Easy

Yield

16 servings

Prep Time

0:10

Bake Time

35 to 40 minutes

Rise Time

45 minutes

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  • difficulty

    Easy

  • Yield

    16 servings

  • Prep Time

    0:10

  • Bake Time

    35 to 40 minutes

  • Rise Time

    45 minutes

Ingredients

  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 tablespoons dill weed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons butter OR margarine
  • 1/4 cup very warm water (120° to 130°F)
  • 1 cup cottage cheese
  • 1 egg, lightly beaten
  • 2 cups all-purpose flour

Directions

  1. Mix dry yeast, 1/4 cup flour, baking soda, sugar, salt, dill weed, onion and garlic powders in a large mixing bowl.
  2. Combine butter or margarine and very watm water in a separate small bowl. Gradually add this to the dry mixture above. Beat 2 minutes at medium speed, scraping bowl occasionally.
  3. Add the cottage cheese, egg, and 1/2 cup of the flour. Beat on high speed 2 minutes. Add remaining flour to make a stiff batter.
  4. Cover and let sit 10 minutes. Transfer to a well greased 1-1/2 quart casserole. Cover and let rise in a warm, draft-free area about 45 minutes or until doubled in bulk.
  5. Bake in a preheated oven at 350°F for 35 to 40 minutes or until golden. Immediately remove bread from casserole. Serve warm, or place on wire rack to cool. If desired, after baking brush with melted butter and a sprinkling of salt.
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Dill Batter Bread

  • Difficulty: Easy
  • Yield: 16 servings
  • Prep Time: 0:10
  • Bake Time: 35 to 40 minutes
  • Rise Time: 45 minutes

Ingredients

  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1-1/2 tablespoons dill weed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons butter OR margarine
  • 1/4 cup very warm water (120° to 130°F)
  • 1 cup cottage cheese
  • 1 egg lightly beaten
  • 2 cups all-purpose flour

Directions

  • Mix dry yeast, 1/4 cup flour, baking soda, sugar, salt, dill weed, onion and garlic powders in a large mixing bowl.
  • Combine butter or margarine and very watm water in a separate small bowl. Gradually add this to the dry mixture above. Beat 2 minutes at medium speed, scraping bowl occasionally.
  • Add the cottage cheese, egg, and 1/2 cup of the flour. Beat on high speed 2 minutes. Add remaining flour to make a stiff batter.
  • Cover and let sit 10 minutes. Transfer to a well greased 1-1/2 quart casserole. Cover and let rise in a warm, draft-free area about 45 minutes or until doubled in bulk.
  • Bake in a preheated oven at 350°F for 35 to 40 minutes or until golden. Immediately remove bread from casserole. Serve warm, or place on wire rack to cool. If desired, after baking brush with melted butter and a sprinkling of salt.