Dill Bread

There’s virtually nothing I love more than a loaf of homemade bread, fresh and hot from the oven.  It’s a bit dangerous for me, though, because I can easily eat the entire loaf myself.

Like, in thirty minutes.

When I was single and still had the metabolism to eat whatever I wanted, I had a bread machine I used all the time.  It actually worked quite well, and I was able to have homemade bread with very little effort.

After I got married, the bread maker was boxed away into the depths of my basement junk pile storage room.  Later, I decided to make homemade bread without the use of a maker…and failed miserably.  I’d attempted a French loaf, which rose so large, it nearly filled an entire cookie sheet.

In all directions.

I’m not sure how that was even possible.

I’ve gotten a little better with yeast breads since then, and this bread is one even a novice can master.  Believe me, if I can do it, you can, too.

In a small bowl, pour yeast over warm water, and let stand for 5 minutes.

In a large mixing bowl, combine cottage cheese, sugar, onion, butter, dill, salt, baking soda, egg and yeast water mixture.

Add flour in portions, beating after each addition to form a stiff ball.  Cover bowl and let rise until doubled in size, about one hour.  Punch dough down and turn into a well greased loaf pan.  Let rise another 30 to 40 minutes.

Preheat oven to 350.  Bake for 40 to 45 minutes.  Brush with butter and spinkle with kosher salt.

Dill Bread (click to print)

  • 1 package dry yeast
  • 1/2 cup warm water
  • 1 cup cottage cheese, room temperature
  • 2 tablespoons sugar
  • 1/4 cup minced onion
  • 1 tablespoon butter, melted
  • 2 tablespoons dill
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2 1/4 to 3 cups flour

Preparation Instructions

  1.  In a small bowl, pour yeast over warm water, and let stand for 5 minutes.
  2. In a large mixing bowl, combine cottage cheese, sugar, onion, butter, dill, salt, baking soda, egg and yeast water mixture.
  3. Add flour in portions, beating after each addition to form a stiff ball.  Cover bowl and let rise until doubled in size, about one hour.
  4. Punch dough down and turn into a well greased loaf pan.  Let rise another 30 to 40 minutes.
  5. Preheat oven to 350.  Bake for 40 to 45 minutes.  Brush with butter and spinkle with kosher salt.

recipe from The Reluctant Entertainer

1 Comment

  1. Suzanne Gendreau

    I was excited to try this as I worked at a bakery in Chatham making Dill bread every day. The recipe was very similar and turned out great. ThanKs! Although I did question raising the dough in the pan. My gut felt that was not the best idea. It proved correct. I found it quite difficult to remove. Yes, I did grease my pan. I just feel that doing it a bowl, then transferring to the pan would work much better. Since it’s early in my dill season..I will try it next time and let you know.

    Thank for bringing back an age old memory for me 🙂

    Reply

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