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Really good bread
Although this isn't a quick bread in terms of that it does use yeast, it is
quick and easy to make. I did make a few changes. I had a chunk of cheap mild cheddar to use up. I grated it and didn't measure and probably used more than called for. I also subbed 2 cups of the AP flour with whole wheat and omitted the black pepper and onion so the dog could eat it. Would be a little better with the onion. Not sure about the black pepper but I can for sure see jalapenos going into this or other types of cheeses. I also drizzled the top with a little olive oil (butter would work too) to prevent the bowl cover from sticking. I used a large plastic bowl cover rather than a towel. I think I may also have used a 1.5 quart casserole instead of 2 quart as the bread did slop over the side. Doesn't make for a pretty presentation but I just tore that part off and am eating it now. So very good! Recipe is a keeper! https://www.tasteofhome.com/recipes/...e-bread/print# |
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Posted to rec.food.cooking
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Really good bread
On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove"
> wrote: >Although this isn't a quick bread in terms of that it does use yeast, it is >quick and easy to make. I did make a few changes. I had a chunk of cheap >mild cheddar to use up. I grated it and didn't measure and probably used >more than called for. I also subbed 2 cups of the AP flour with whole wheat >and omitted the black pepper and onion so the dog could eat it. Would be a >little better with the onion. Not sure about the black pepper but I can for >sure see jalapenos going into this or other types of cheeses. I also >drizzled the top with a little olive oil (butter would work too) to prevent >the bowl cover from sticking. I used a large plastic bowl cover rather than >a towel. I think I may also have used a 1.5 quart casserole instead of 2 >quart as the bread did slop over the side. Doesn't make for a pretty >presentation but I just tore that part off and am eating it now. So very >good! Recipe is a keeper! > >https://www.tasteofhome.com/recipes/...e-bread/print# You made one of the casserole or batter breads. I first ran across them in the 60s. You might also like this one. Dilly Casserole Bread This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has become a classic! Bake-Off® Contest 12, 1960 Leona Schnuelle Crab Orchard, Nebraska Ingredients 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour 2 tablespoons sugar 2 to 3 teaspoons instant minced onion 2 teaspoons dill seed 1 teaspoon salt 1/4 teaspoon baking soda 1 pkg. active dry yeast 1/4 cup water 1 tablespoon margarine or butter Save $ 1 cup small curd creamed cottage cheese 1 egg 2 teaspoons margarine or butter, melted Save $ 1/4 teaspoon coarse salt, if desired Steps 1 In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well. 2 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. 3 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 (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. 4 Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. 5 Heat oven to 350°F. Uncover dough. 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 overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. or this one: DILLED CHEDDAR CHEESE BATTER BREAD BON APETITE 11/12/2008 ¾ cup whole milk 1 ½ Tablespoons dill seeds, coarsely chopped 1 Tablespoon honey ¼ cup oil 3 large eggs, beaten 2 ½ cups whole wheat flour, divided 1 envelope yeast 1 ½ teaspoon salt 3 ½ cup packed, grated sharp cheddar (14 ounces) 3 Tablespoons chopped, fresh dill Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap until doubled - about 1 hour 15 minutes Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup cheese. Cover with remaining batter, smooth the top. Cover and let rise until batter reaches the top of the pan. - about 30 minutes. Bake about 45 minutes. Janet US |
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Really good bread
"U.S. Janet B." > wrote in message ... > On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" > > wrote: > >>Although this isn't a quick bread in terms of that it does use yeast, it >>is >>quick and easy to make. I did make a few changes. I had a chunk of cheap >>mild cheddar to use up. I grated it and didn't measure and probably used >>more than called for. I also subbed 2 cups of the AP flour with whole >>wheat >>and omitted the black pepper and onion so the dog could eat it. Would be a >>little better with the onion. Not sure about the black pepper but I can >>for >>sure see jalapenos going into this or other types of cheeses. I also >>drizzled the top with a little olive oil (butter would work too) to >>prevent >>the bowl cover from sticking. I used a large plastic bowl cover rather >>than >>a towel. I think I may also have used a 1.5 quart casserole instead of 2 >>quart as the bread did slop over the side. Doesn't make for a pretty >>presentation but I just tore that part off and am eating it now. So very >>good! Recipe is a keeper! >> >>https://www.tasteofhome.com/recipes/...e-bread/print# > > You made one of the casserole or batter breads. I first ran across > them in the 60s. You might also like this one. > > Dilly Casserole Bread > > This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has > become a classic! > > Bake-Off® Contest 12, 1960 > Leona Schnuelle > Crab Orchard, Nebraska > > Ingredients > > 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour > 2 tablespoons sugar > 2 to 3 teaspoons instant minced onion > 2 teaspoons dill seed > 1 teaspoon salt > 1/4 teaspoon baking soda > 1 pkg. active dry yeast > 1/4 cup water > 1 tablespoon margarine or butter Save $ > 1 cup small curd creamed cottage cheese > 1 egg > 2 teaspoons margarine or butter, melted Save $ > 1/4 teaspoon coarse salt, if desired > > Steps > 1 > In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 > teaspoon salt, baking soda and yeast; mix well. > 2 > 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. > 3 > 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 (80 to 85°F.) until light and doubled in size, 45 > to 60 minutes. > 4 > Generously grease 1 1/2 or 2-quart casserole. Stir down batter to > remove all air bubbles. Turn into greased casserole. Cover; let rise > in warm place until light and doubled in size, 30 to 45 minutes. > 5 > Heat oven to 350°F. Uncover dough. 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 overbrowning. Remove from > casserole; place on wire rack. Brush loaf with melted margarine; > sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. > > or this one: > > DILLED CHEDDAR CHEESE BATTER BREAD > BON APETITE > 11/12/2008 > > ¾ cup whole milk > 1 ½ Tablespoons dill seeds, coarsely chopped > 1 Tablespoon honey > ¼ cup oil > 3 large eggs, beaten > 2 ½ cups whole wheat flour, divided > 1 envelope yeast > 1 ½ teaspoon salt > 3 ½ cup packed, grated sharp cheddar (14 ounces) > 3 Tablespoons chopped, fresh dill > > Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk > in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups > cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add > remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap > until doubled - about 1 hour 15 minutes > > Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. > Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup > cheese. Cover with remaining batter, smooth the top. Cover and let > rise until batter reaches the top of the pan. - about 30 minutes. > > Bake about 45 minutes. > > Janet US I used to make casserole bread years ago but I can't have eggs now. So those wouldn't work for me, but thanks! |
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Posted to rec.food.cooking
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Really good bread
On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove"
> wrote: > >"U.S. Janet B." > wrote in message .. . >> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" >> > wrote: >> >>>Although this isn't a quick bread in terms of that it does use yeast, it >>>is >>>quick and easy to make. I did make a few changes. I had a chunk of cheap >>>mild cheddar to use up. I grated it and didn't measure and probably used >>>more than called for. I also subbed 2 cups of the AP flour with whole >>>wheat >>>and omitted the black pepper and onion so the dog could eat it. Would be a >>>little better with the onion. Not sure about the black pepper but I can >>>for >>>sure see jalapenos going into this or other types of cheeses. I also >>>drizzled the top with a little olive oil (butter would work too) to >>>prevent >>>the bowl cover from sticking. I used a large plastic bowl cover rather >>>than >>>a towel. I think I may also have used a 1.5 quart casserole instead of 2 >>>quart as the bread did slop over the side. Doesn't make for a pretty >>>presentation but I just tore that part off and am eating it now. So very >>>good! Recipe is a keeper! >>> >>>https://www.tasteofhome.com/recipes/...e-bread/print# >> >> You made one of the casserole or batter breads. I first ran across >> them in the 60s. You might also like this one. >> >> Dilly Casserole Bread >> >> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has >> become a classic! >> >> Bake-Off® Contest 12, 1960 >> Leona Schnuelle >> Crab Orchard, Nebraska >> >> Ingredients >> >> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour >> 2 tablespoons sugar >> 2 to 3 teaspoons instant minced onion >> 2 teaspoons dill seed >> 1 teaspoon salt >> 1/4 teaspoon baking soda >> 1 pkg. active dry yeast >> 1/4 cup water >> 1 tablespoon margarine or butter Save $ >> 1 cup small curd creamed cottage cheese >> 1 egg >> 2 teaspoons margarine or butter, melted Save $ >> 1/4 teaspoon coarse salt, if desired >> >> Steps >> 1 >> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 >> teaspoon salt, baking soda and yeast; mix well. >> 2 >> 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. >> 3 >> 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 (80 to 85°F.) until light and doubled in size, 45 >> to 60 minutes. >> 4 >> Generously grease 1 1/2 or 2-quart casserole. Stir down batter to >> remove all air bubbles. Turn into greased casserole. Cover; let rise >> in warm place until light and doubled in size, 30 to 45 minutes. >> 5 >> Heat oven to 350°F. Uncover dough. 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 overbrowning. Remove from >> casserole; place on wire rack. Brush loaf with melted margarine; >> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. >> >> or this one: >> >> DILLED CHEDDAR CHEESE BATTER BREAD >> BON APETITE >> 11/12/2008 >> >> ¾ cup whole milk >> 1 ½ Tablespoons dill seeds, coarsely chopped >> 1 Tablespoon honey >> ¼ cup oil >> 3 large eggs, beaten >> 2 ½ cups whole wheat flour, divided >> 1 envelope yeast >> 1 ½ teaspoon salt >> 3 ½ cup packed, grated sharp cheddar (14 ounces) >> 3 Tablespoons chopped, fresh dill >> >> Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk >> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups >> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add >> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap >> until doubled - about 1 hour 15 minutes >> >> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. >> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup >> cheese. Cover with remaining batter, smooth the top. Cover and let >> rise until batter reaches the top of the pan. - about 30 minutes. >> >> Bake about 45 minutes. >> >> Janet US > >I used to make casserole bread years ago but I can't have eggs now. So those >wouldn't work for me, but thanks! You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't contain eggs. Janet US |
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Posted to rec.food.cooking
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Really good bread
"U.S. Janet B." > wrote in message ... > On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove" > > wrote: > >> >>"U.S. Janet B." > wrote in message . .. >>> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" >>> > wrote: >>> >>>>Although this isn't a quick bread in terms of that it does use yeast, it >>>>is >>>>quick and easy to make. I did make a few changes. I had a chunk of cheap >>>>mild cheddar to use up. I grated it and didn't measure and probably used >>>>more than called for. I also subbed 2 cups of the AP flour with whole >>>>wheat >>>>and omitted the black pepper and onion so the dog could eat it. Would be >>>>a >>>>little better with the onion. Not sure about the black pepper but I can >>>>for >>>>sure see jalapenos going into this or other types of cheeses. I also >>>>drizzled the top with a little olive oil (butter would work too) to >>>>prevent >>>>the bowl cover from sticking. I used a large plastic bowl cover rather >>>>than >>>>a towel. I think I may also have used a 1.5 quart casserole instead of 2 >>>>quart as the bread did slop over the side. Doesn't make for a pretty >>>>presentation but I just tore that part off and am eating it now. So very >>>>good! Recipe is a keeper! >>>> >>>>https://www.tasteofhome.com/recipes/...e-bread/print# >>> >>> You made one of the casserole or batter breads. I first ran across >>> them in the 60s. You might also like this one. >>> >>> Dilly Casserole Bread >>> >>> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has >>> become a classic! >>> >>> Bake-Off® Contest 12, 1960 >>> Leona Schnuelle >>> Crab Orchard, Nebraska >>> >>> Ingredients >>> >>> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour >>> 2 tablespoons sugar >>> 2 to 3 teaspoons instant minced onion >>> 2 teaspoons dill seed >>> 1 teaspoon salt >>> 1/4 teaspoon baking soda >>> 1 pkg. active dry yeast >>> 1/4 cup water >>> 1 tablespoon margarine or butter Save $ >>> 1 cup small curd creamed cottage cheese >>> 1 egg >>> 2 teaspoons margarine or butter, melted Save $ >>> 1/4 teaspoon coarse salt, if desired >>> >>> Steps >>> 1 >>> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 >>> teaspoon salt, baking soda and yeast; mix well. >>> 2 >>> 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. >>> 3 >>> 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 (80 to 85°F.) until light and doubled in size, 45 >>> to 60 minutes. >>> 4 >>> Generously grease 1 1/2 or 2-quart casserole. Stir down batter to >>> remove all air bubbles. Turn into greased casserole. Cover; let rise >>> in warm place until light and doubled in size, 30 to 45 minutes. >>> 5 >>> Heat oven to 350°F. Uncover dough. 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 overbrowning. Remove from >>> casserole; place on wire rack. Brush loaf with melted margarine; >>> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. >>> >>> or this one: >>> >>> DILLED CHEDDAR CHEESE BATTER BREAD >>> BON APETITE >>> 11/12/2008 >>> >>> ¾ cup whole milk >>> 1 ½ Tablespoons dill seeds, coarsely chopped >>> 1 Tablespoon honey >>> ¼ cup oil >>> 3 large eggs, beaten >>> 2 ½ cups whole wheat flour, divided >>> 1 envelope yeast >>> 1 ½ teaspoon salt >>> 3 ½ cup packed, grated sharp cheddar (14 ounces) >>> 3 Tablespoons chopped, fresh dill >>> >>> Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk >>> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups >>> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add >>> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap >>> until doubled - about 1 hour 15 minutes >>> >>> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. >>> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup >>> cheese. Cover with remaining batter, smooth the top. Cover and let >>> rise until batter reaches the top of the pan. - about 30 minutes. >>> >>> Bake about 45 minutes. >>> >>> Janet US >> >>I used to make casserole bread years ago but I can't have eggs now. So >>those >>wouldn't work for me, but thanks! > > You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't > contain eggs. > Janet US Yes, it does. Look again. It is one that I used to make. |
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Posted to rec.food.cooking
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Really good bread
On Sun, 5 Nov 2017 22:04:32 -0800, "Julie Bove"
> wrote: > >"U.S. Janet B." > wrote in message .. . >> On Sun, 5 Nov 2017 20:38:05 -0800, "Julie Bove" >> > wrote: >> >>> >>>"U.S. Janet B." > wrote in message ... >>>> On Sun, 5 Nov 2017 20:02:26 -0800, "Julie Bove" >>>> > wrote: >>>> >>>>>Although this isn't a quick bread in terms of that it does use yeast, it >>>>>is >>>>>quick and easy to make. I did make a few changes. I had a chunk of cheap >>>>>mild cheddar to use up. I grated it and didn't measure and probably used >>>>>more than called for. I also subbed 2 cups of the AP flour with whole >>>>>wheat >>>>>and omitted the black pepper and onion so the dog could eat it. Would be >>>>>a >>>>>little better with the onion. Not sure about the black pepper but I can >>>>>for >>>>>sure see jalapenos going into this or other types of cheeses. I also >>>>>drizzled the top with a little olive oil (butter would work too) to >>>>>prevent >>>>>the bowl cover from sticking. I used a large plastic bowl cover rather >>>>>than >>>>>a towel. I think I may also have used a 1.5 quart casserole instead of 2 >>>>>quart as the bread did slop over the side. Doesn't make for a pretty >>>>>presentation but I just tore that part off and am eating it now. So very >>>>>good! Recipe is a keeper! >>>>> >>>>>https://www.tasteofhome.com/recipes/...e-bread/print# >>>> >>>> You made one of the casserole or batter breads. I first ran across >>>> them in the 60s. You might also like this one. >>>> >>>> Dilly Casserole Bread >>>> >>>> This Bake-Off® Contest entry, a prize-winner in the 1960 contest, has >>>> become a classic! >>>> >>>> Bake-Off® Contest 12, 1960 >>>> Leona Schnuelle >>>> Crab Orchard, Nebraska >>>> >>>> Ingredients >>>> >>>> 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour >>>> 2 tablespoons sugar >>>> 2 to 3 teaspoons instant minced onion >>>> 2 teaspoons dill seed >>>> 1 teaspoon salt >>>> 1/4 teaspoon baking soda >>>> 1 pkg. active dry yeast >>>> 1/4 cup water >>>> 1 tablespoon margarine or butter Save $ >>>> 1 cup small curd creamed cottage cheese >>>> 1 egg >>>> 2 teaspoons margarine or butter, melted Save $ >>>> 1/4 teaspoon coarse salt, if desired >>>> >>>> Steps >>>> 1 >>>> In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 >>>> teaspoon salt, baking soda and yeast; mix well. >>>> 2 >>>> 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. >>>> 3 >>>> 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 (80 to 85°F.) until light and doubled in size, 45 >>>> to 60 minutes. >>>> 4 >>>> Generously grease 1 1/2 or 2-quart casserole. Stir down batter to >>>> remove all air bubbles. Turn into greased casserole. Cover; let rise >>>> in warm place until light and doubled in size, 30 to 45 minutes. >>>> 5 >>>> Heat oven to 350°F. Uncover dough. 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 overbrowning. Remove from >>>> casserole; place on wire rack. Brush loaf with melted margarine; >>>> sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. >>>> >>>> or this one: >>>> >>>> DILLED CHEDDAR CHEESE BATTER BREAD >>>> BON APETITE >>>> 11/12/2008 >>>> >>>> ¾ cup whole milk >>>> 1 ½ Tablespoons dill seeds, coarsely chopped >>>> 1 Tablespoon honey >>>> ¼ cup oil >>>> 3 large eggs, beaten >>>> 2 ½ cups whole wheat flour, divided >>>> 1 envelope yeast >>>> 1 ½ teaspoon salt >>>> 3 ½ cup packed, grated sharp cheddar (14 ounces) >>>> 3 Tablespoons chopped, fresh dill >>>> >>>> Combine first 3 ingredients and bring to a simmer. Cool to 120F Whisk >>>> in oil and eggs. Combine 1 ¼ cup flour, yeast, salt and 2 cups >>>> cheese. Add warm liquid mixture and fresh dill. Beat 3 minutes. Add >>>> remaining 1 ¼ cup flour, beat 2 minutes. Cover with plastic wrap >>>> until doubled - about 1 hour 15 minutes >>>> >>>> Preheat oven to 350 F. Butter a 9x5x3 metal pan. Do not stir batter. >>>> Spoon half of batter into the pan, sprinkle with remaining 1 ½ cup >>>> cheese. Cover with remaining batter, smooth the top. Cover and let >>>> rise until batter reaches the top of the pan. - about 30 minutes. >>>> >>>> Bake about 45 minutes. >>>> >>>> Janet US >>> >>>I used to make casserole bread years ago but I can't have eggs now. So >>>those >>>wouldn't work for me, but thanks! >> >> You're in luck. The Dilly Casserole, Pillsbury Bake-off one doesn't >> contain eggs. >> Janet US > >Yes, it does. Look again. It is one that I used to make. Sorry, I missed that. I would try it without the egg. Janet US |
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Posted to rec.food.cooking
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Really good bread
This sounds so good, thanks for the recipe. I love dill! I think I'll make it with cottage cheese with chives.
Denise in NH |
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Posted to rec.food.cooking
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Really good bread
On Mon, 6 Nov 2017 09:45:19 -0800 (PST),
wrote: >This sounds so good, thanks for the recipe. I love dill! I think I'll make it with cottage cheese with chives. > >Denise in NH that's my favorite. The nice thing about this type of bread is that you can make it for dinner because it isn't an all day thing Janet US |
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