Dill Casserole Bread
By Linda Larsen , BusyCooks.About.com Guide

A version of this bread won the Pillsbury Bake-Off in 1953. You can make a meal of it with a selection of cheeses.

1-1/2 to 2-1/2 cups all purpose flour
1 cup whole wheat flour
1 package active dry yeast
2 tablespoons sugar
1 tablespoon instant minced onion
2 teaspoons dill seed (NOT dill weed!)
1 teaspoon salt
1/8 teaspoon white pepper
1/2 cup milk
1/2 cup ricotta cheese
1/2 cup small curd cottage cheese
2 tablespoons butter
1 egg

Grease a 1-1/2 or 2 quart casserole with solid shortening and dust with flour; set aside. In a large mixer bowl, combine 1-1/2 cups flour, whole wheat flour, yeast, sugar, onion, dill seed, salt, and pepper and mix to combine.

In a small saucepan, combine milk, ricotta cheese, cottage cheese, and butter until warm, about 120 degrees F. Add to flour mixture along with egg and beat until combined. Beat three minutes at medium speed, then stir in enough remaining flour to make a stiff batter.

Spoon batter into prepared casserole. Cover and let rise until double, about 1 hour. Bake in preheated 375 degrees F oven for 35-40 minutes until deep golden brown. Remove from casserole and let cool on wire rack for 20 minutes, then cut into wedges to serve.

Serves 8