Recipe: Dill Batter Bread (no-knead yeast bread)

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."



1 envelope Fleischmann's RapidRise Yeast
2 1/4 cups all-purpose flour, divided use
1/4 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoons Spice Islands Dill Weed
1 teaspoon Spice Islands Onion Powder
1 teaspoon Spice Islands Garlic Powder
2 tablespoons butter or margarine
1/4 cup very warm water (120 to 130 degrees F)
1 cup cottage cheese
1 egg, lightly beaten

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 1/4 cup very warm 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 flour. Beat on high speed 2 minutes. Add remaining 1 1/2 cups 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 degree 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.

Makes 1 loaf, 16 servings
Source: Fleishmann's Yeast, ACH Food Companies, Inc.