One of my wife’s favorite breads is “Dilly Casserole Bread.” It’s a yeasted bread with cottage cheese, dill seed, and onion flakes and tastes amazing warm with cream cheese (I’ve posted my wife’s variation of the recipe here). We’ve made it before since moving to Barcelona, but have a hard time finding cottage cheese here. I decided to modify it based on our lack of cottage cheese and love of sourdough bread.
For my test, I halved the full sourdough recipe and added dill and onion flakes as follows:
- 500 g white flour
- 365 g water
- 2 tablespoons onion flakes
- 4 teaspoons dry dill weed
- 100 g sourdough starter
I mixed all these ingredients for the autolyse stage (30ish minutes) before adding 10g salt and doing the bulk fermentation, shaping, baking, etc. as usual.
The resulting loaf wasn’t quite the same as the original Dilly Casserole Bread, given the lack of cottage cheese in the recipe, but still outstanding. The long fermentation really allows the dill and onion flavor to come through, and the crumb turned a nice dill color. The dill came through a bit strong, so I may dial that back next time or substitute some of the dill weed for dill seed.