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 1 egg 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?

 

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