i hope the rivets forgive me for posting this, but it is too good not to share ~

here's the base recipe:

RIVET wrote: [This] is one of those easy-peasy recipes that makes you come out like a 5-star chef! And dang, the aroma that fills the hacienda is indescribable. The one cup cottage cheese threw me for a loop when she shared the recipe with me, but believe me, the curds melt into some nice cheesey goodness in the bread that one would never imagine. Give it a shot....you'll never stop making it.

>>>Put it in a pyrex bowl or baking pan...well greased. It's beautiful that way.<<<

will do!

ok - after the 2nd kneading (gentle stir) and putting into the pyres, it is about the consistency of pizza dough - not as stiff as bread dough.

here's the best i could do with the baking dish - by th e sounds of it, it must be just about the same as what mrs. rivet uses - we usually use this for meatloaf but it fits the bill nicely here.

after taking this pic, i covered it and will let it sit for an hour or so to rise and then will bak as per the recipe.

>>>It also has a lid for casseroles if you need it.<<<

yep - a lot of green-bean casserole gets cooked in that dish, too.

ready for the oven ~

asfter taking this picture, i slashed an X across the top and put it in the oven - will check in 40 minutes and from there will bake until it's just right.

if i'm in the mood for it, i do like the GB casserole - if i'm not, then i don't even like to look at it. usually a little bit of soy or worsty sauce helps a lot, as does the usage of the "cheesy" onion crunchies rather than the reegular ones.

glad that it's going according to the plan - after the slashing it fell a little in the jiddle but as i watch it bake, it looks like it will be fine.....

as advertised, this stuff really fills the house with a great smell. when the 40 minutes were up, i turned it out (looks like the slashing was unnecessary). here it is after a sprinkling of kosher salt:

this should make great company for supper tonight.

many thanks to mrs rivet for inventing this and to rivet for sharing the recipe and sticking with me while i give it a try. this was very easy to make and promises to be a wonderful-tasting bread. can't wait to try it.

making this tonight to go with our http://www.baitshopboyz.com/forum/forum_posts.asp?TID=7255&PN=1 - portuguese bean soup - mrs. tas says she isn't fond of dill, so making it again with chives, which is fine. this is a really tasty bread, and very easy to make, so i recommend it to all.

Fella's;

I've got to try this bread, and will.  But, that there is MY soup!

Grunt, scratch, belch, grumble.

900F

Taz;

And we are in the process of finishing off a pot ourselves.  I still don't know why y'all make such disparaging references to "aftereffects".  I swear I haven't left out a secret ingredient either. 

I have noticed that if one adds a bottle of beer to the mix, that that single ingredient can significantly change the character of the flavor of the soup.  All depends on what the brew itself tastes like.  I'd suggest staying away from sweeter and hoppier beers.  Full flavored lagers and mild stouts are my way to go.

900F

more on the dill-cheese bread - i made this alst night for an office potluck today and it was a hit! everyone tried it and liked it. i also received a request for the recipe and my boss actually dropped by my desk this afternoon to get see if i ahd any left over! luckily, i did and was happy to share.

when i made it last night, i made it as written in the recipe, with dill and no chives. i really like the way it turned out. i didn't have dill seeds, but used dill weed (a little extra over and beyond what the recipe says) and results were very good. next time, i will try sun-dried tomatoes and some basil and/or oregano.