Dilly Casserole Bread

Dilly Casserole Bread

Pillsbury Bakeoff Winner 1960

Leona Schnuelle from Crab Orchard, Nebraska won the Pillsbury Bake-Off® Contest with this bread in 1960.  After eight hours of sampling, the judges settled on a simple dish: Dilly Casserole Bread. To homey, 56-year-old Mrs. Leona Schnuelle, Crab Orchard, Neb., won the $25,000 first prize.  She tried nine times before she won the bakeoff. 
Ingredients:
2 to 2 ⅔ cups All Purpose Flour
2 Tbsp sugar
2 to 3 tsp instant minced onion or real onion
2 tsp dill seed
1 tsp salt
¼ tsp baking soda
1 pkg. active dry yeast
¼ cup water
1 Tbsp butter
1 cup small curd creamed cottage cheese
1 egg
2 tsp butter melted
¼ tsp coarse salt if desired

Directions:                                                                                              In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.

In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened.

Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter.

Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes.

Grease 1 1/2 or 2-quart casserole or 10" springform pan. Put a circle of parchment paper in the bottom and grease it. Stir down batter to remove all air bubbles. Turn into greased casserole or springfrom. 

Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Preheat oven to 350°F. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped.

If necessary, cover with foil to prevent over-browning. Remove from casserole dish or baking pan and place on a wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes.