Dill Bread

A recipe from my great-grandmother’s files; I think this one was actually in her husband’s handwriting. I’ve had it — and considered making it — for five years or so. Something about it put me off, but lord knows that was the dumbest thing I ever did because this bread is dope as hell, y’all. Forget the dill part, this is really just a perfect white bread recipe. Easy to slice, excellent for sandwiches, and delicious enough to make a meal in itself with a thick smear of butter and sprinkle of flaky salt.

An easy white sandwich bread with dill - keeps well, slices beautifully, and super simple

Cottage cheese is a surprise ingredient and one that you’d never guess was in there. I don’t even know where it goes once it’s inside. It just gets all mixed up and the batter goes from lumpy to smooth and bakes up to give you this damn fantastic texture. Look at that fine crumb!

You can double the recipe to make two loaves and you might want to do that. The first time I made this, we had another small family over for lunch and between the four adults and three kids, the one loaf was gone by the end of the day. (P.S. It goes great with minestrone soup and broccoli cheese soup.)

It keeps very well, wrapped up at room temperature, for about three days. And seriously if you want to leave out the dill (it doesn’t really add that much flavor tbh) and call this perfect white bread instead, that’s okay by me.

An easy white sandwich bread with dill - keeps well, slices beautifully, and super simple

Toddlers love bread


Dill Bread

  • Author: Hilah


1 envelope dry yeast (2 1/2 teaspoons)

1/4 cup warm water

1 cup cottage cheese, room temperature

2 tablespoons soft butter

1 egg

2 teaspoons dried dillweed

1 1/2 teaspoons salt

1/4 teaspoon baking soda

2 1/43 cups all-purpose flour

Extra soft butter for greasing pan


Put the yeast into a large mixing bowl (the bowl of your stand mixer if you have one) and add the water. Allow to soften for a few minutes.

Add cheese, butter, egg, dill, salt and soda and mix well.

Add 2 cups of flour and mix. Will probably be a stiff, sticky batter.

Begin kneading the dough, adding more flour as needed to make a smooth, elastic dough. It may still be a little sticky to your hands but as long as it can pull together into a ball, it should be good.

Cover with a damp cloth and let rise 1 hour or until doubled.

Punch down and shape into a loaf. Grease a large (9×5) loaf pan with a teaspoon or so of butter and place the loaf inside. Cover with a damp cloth and let rise another hour.

Set oven to 350ยบF. Bake the risen loaf for 30 minutes until golden brown on top. Spread top with a little more butter.

Let cool 10 minutes then gently tump out the loaf from the pan and let cool on a rack at least 10 minutes before slicing.

An easy white sandwich bread with dill - keeps well, slices beautifully, and super simple


  1. Billy on December 18, 2017 at 10:11 am

    This looks delicious! I’ve never had dill bread before, although I have had some types of baked goods with dill in it. Thank you for sharing! I can’t wait to try making this at home!

    • Hilah on December 20, 2017 at 7:24 am

      I love this bread!

  2. Tim on December 21, 2017 at 12:07 pm

    How long would you say that you need to knead (see what I did there) the dough?

    • Hilah on December 21, 2017 at 12:09 pm

      Takes about 5 minutes with a stand mixer/dough hook. Probably a couple minutes longer if you’re kneading by hand. It’s delicious any way you slice it! ๐Ÿ˜‰

  3. Ginny on January 2, 2018 at 12:39 am

    Is there 1 or 2 eggs? 1 egg is listed twice as an ingredient, but the instructions sound like only one egg.

    • Hilah on January 2, 2018 at 7:30 am

      Just one! Typo is fixed. Sorry about that!

  4. Diana on January 19, 2018 at 5:35 pm

    Made this last night for a Finnish dish I brewing up. I cook most every day but don’t bake often (except for pizza dough.) This was super easy and highly scrumptious. Will make again. Thanks!

  5. Martha on March 31, 2018 at 8:06 am

    Best bread I ever baked!! My husband loves it and made me promuse to bake it every weekend. Keeps great on the table for a whole week wrapped in Plastic wrap. Stays moist and delucious.

    • Hilah on April 2, 2018 at 8:16 am

      Thanks, Martha! I agree ๐Ÿ™‚ I love this bread recipe, too

  6. Noel on September 10, 2018 at 10:54 am

    Is the cottage cheese dry curd, or regular?

    • Hilah on September 10, 2018 at 11:10 am

      It’s regular

  7. Kim Overby on September 22, 2018 at 3:10 pm

    Should it be large or small curd cottage cheese?

    • Hilah on September 23, 2018 at 2:03 am

      Either will work as long as it’s not “dry curd” (most of them are not I think)

  8. Kay on March 10, 2019 at 6:59 pm

    Hi Hilah ,

    Thank you for the sharing dill bread recipe. Would you please give me tips if I can make this bread eggless and with whole wheat flour?

    • Hilah on March 11, 2019 at 7:54 am

      Hi Kay, I think you could easily swap whole wheat pastry flour for the AP flour. I think you could omit the egg, if you add a little more liquid, maybe 3 T of water plus 1 T olive oil or something like that.

  9. Kay on March 10, 2019 at 7:06 pm

    Hi Hilah ,

    Thank you for the sharing dill bread recipe. Would you please advise if I can

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest