Dilly Casserole Bread

From Cook's Country | August/September 2011

Why this recipe works:

This Pillsbury contest winner seems to have been forgotten since it exploded on the baking scene in 1960, but we think its dill-scented, moist crumb deserves a second chance. Unfortunately, in test after test our bread baked up with a hole (or two) in the center. What was causing this strange… read more

This Pillsbury contest winner seems to have been forgotten since it exploded on the baking scene in 1960, but we think its dill-scented, moist crumb deserves a second chance. Unfortunately, in test after test our bread baked up with a hole (or two) in the center. What was causing this strange air pocket? It turned out that cottage cheese, the bread’s hallmark ingredient, is made differently than it was decades ago. While the milk was previously allowed to naturally curdle, today it is mixed with an acid that creates large, strong curds, which leave behind channels of air in the bread. Mashing the cottage cheese saved the day and left us with a bread that we are proud to introduce to a new generation.

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Serves 8

You can use either small- or large-curd cottage cheese in this recipe. If you don’t own a 1½-quart soufflé dish, use a loaf pan.

Ingredients

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