Dilly Casserole Bread (BM)

Dilly casserole bread is the savory white loaf that won the 1960 Pillsbury Bake-Off and quietly became a midcentury American classic. The bread machine version skips the original’s traditional casserole-dish shape but keeps everything that made the recipe famous: the tangy cottage cheese crumb, the fragrant dill seed, and the savory onion flecks throughout.

Cottage cheese is the star ingredient and the secret to the loaf’s signature soft, slightly chewy texture. It adds protein, moisture, and a faint tang that ferments alongside the yeast for a more complex flavor than plain milk would give. Don’t drain it; the whey is part of the liquid in the dough.

Dill seed (not weed) is what you want here. The seeds bring a stronger, slightly bitter, anise-like flavor that holds up to baking. Fresh dill weed will fade and disappoint.

The dried onion flakes rehydrate during the bake and distribute that savory allium flavor through every slice without the moisture issues that fresh onion would cause. They’re a key part of why this loaf works so well.

A small splash of baking soda alongside the yeast is unusual but intentional. It reacts with the acidic cottage cheese to give the bread a slight lift and a more tender crumb than yeast alone would produce.

Pro Tips

• Bring the cottage cheese and egg to room temperature so the yeast doesn’t get shocked.
• Use the basic or sweet bread cycle. The dairy and egg need gentler heat.
• Brush the warm loaf with melted butter and sprinkle with coarse salt for the traditional finish.
• Slices well for soup-and-sandwich nights and toasts beautifully.

Variations

• Add a teaspoon of caraway seeds for a Scandinavian profile.
• Stir in a half cup of grated sharp cheddar for a cheesier version.
• Swap dill seed for dill weed plus a half teaspoon of fennel seed for a milder, more aromatic finish.