Batter yeast breads--opinions and advice wanted please.
I have an old cookbook, Virginia Hospitality, that has some really nice recipes in it. There's one bread recipe in it that I've had a hard time wrapping my head around because it's a yeasted batter bread--something I don't have experience with. It's called Dilly Casserole Bread.
1 pkg. dry yeast
1/4 c. warm water
2 tbsp. sugar
1 c. creamed or small curd cottage cheese
1 tbsp. butter
1 tbsp. dried minced onions
2 tsp. dill seed
1 tsp. salt
2 1/4-2 1/2 c. flour
1/4 tsp. baking soda
Dissolve yeast in water. Combine cottage cheese and butter, heating until butter melts. Mix all ingredients together in large bowl, using a wooden spoon. Let rise 50-60 minutes in covered bowl. Beat down and put batter in greased 1 1/2 qt. casserole. Cover and let rise 30-40 min. Bake at 350 for 40-50 min. Cool in casserole 5 min. and turn onto rack.
What kind of texture do you think this might have? Any tips as far as how long to mix the batter? Resident bread bakers--dbcurrie, and dmcavanagh and anyone else out there--thoughts and opinions?