Vintage Cookbook Exploration #8 Dilly Casserole Bread No Knead

Dilly Casserole Bread (Savory Batter that requires no kneading..Yay!)

1 pkg yeast (2-1/4 teaspoons)
1/4 Cup warm water
1 Cup Creamed Cottage Cheese (I used cream cheese)
2 Tablespoons Sugar
1 Tablespoon Dried Onion (I used dried chopped onion)
1 Tablespoon Butter (no substitute)
2 teaspoons Dill Seed
1/4 teaspoon Soda
1 Unbeaten Egg
2-1/4 Cup to 2-1/2 Cups All Purpose Flour - depending on humidity :-)
1 teaspoon Salt

Soften yeast in water. Heat cottage cheese to lukewarm. (I microwaved 30 seconds). Combine the cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. (For the first addition of flour, use mixer on low speed.) Cover and let rise in a warm place (85 to 90 degrees farenheight) until light and doubled in bulk (50 to 60 minuts). Stir the dough down and turn it into a well-greased 8" (1-1/2 to 2 quart) casserole. Let rise in a warm place until light for 30-40 minutes. Bake in a pre-heated 350 degree oven for 40-50 minutes. (I took it out after 35 minutes because the crust looked brown). When loaf comes out of the oven brush it with soft butter and sprinkle with salt (I skipped this...whoops, but it was still great!) Bread is delicious sliced and toasted and served with salads and soups. Can be made several days ahead and refrigerated. Freezes well.

I used my ninja food processor with 1 cup of flour and threw in my freshly washed fresh dill to grind up the dill. I didn't pull off the dill from the stem, I used stem and all. I used the whole small pack of dill because I like dill.