Dill Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews



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. This may take 5 minutes or longer.

Cover with a damp cloth and let rise in a warm place (70oF or so) for 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 350ºF. 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.

Pin It on Pinterest

Scroll To Top