DILLY BATTER BREAD

"A big rage in the 1960s, this batter bread was a popular spin-off of one of our recipe contest winners. You don’t knead a batter bread, but you’ll need a well- greased baking pan because the dough is prone to sticking. This bread gets its subtle tang from cottage cheese and its mild herb essence from dillseeds."

2 cups all-purpose flour, divided use
1 pkg. active dry yeast
2 tsp. dillseeds
1/4 tsp. baking soda
2 Tbsp. chopped onion
1 Tbsp. butter or margarine
1 cup cream-style cottage cheese
1/4 cup water
2 Tbsp. sugar
1/2 tsp, salt
1 egg

Generously grease a 1 1/2 quart souffle dish or casserole or a 9 x 1 1/2 inch round baking pan.

In a large mixing bowl combine 1/4 cup of the flour, the yeast, dillseeds, and baking soda; set aside.

In a medium saucepan cook onion in the butter until tender.

Add cottage cheese, water, sugar, and salt to onion mixture heat and stir just until warm (120 to 130 degrees F).

Add cottage cheese mixture and egg to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in the remaining 1/4 cups flour.

Spread the batter into the prepared pan or casserole. Cover; let rise in warm place until nearly double in size (50 to 60 minutes).

Preheat oven to 375 degrees F.

Bake about 25 minutes or until golden brown. If necessary to prevent overbrowning, cover loosely with foil for the last 10 minutes of baking. Immediately remove from pan or casserole. Cool on a wire rack. Serve warm.

Makes 1 loaf (8 servings)
From: Recipelink.com
Source: Recipe booklet: Better Homes and Gardens All-Time Favorites Cookbook, Volume 2, 2006