Dill Bread Recipe

Name: Dill Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 package active dry yeast; 2 teaspoons granulated sugar; 1/4 cup water (100 to 115 degrees F.); 8 ounces large-curd cottage cheese, room temperature (not creamed type); 1 egg, room temperature; 2 teaspoons onions, grated; 2 tablespoons butter, melted; 2 teaspoons salt; 1/4 teaspoon baking soda; 1 cup whole wheat flour; 1 1/2 cups all-purpose flour; 2 teaspoons dill weed

Servings: persons

1 package active dry yeast
2 teaspoons granulated sugar
1/4 cup water (100 to 115 degrees F.)
8 ounces large-curd cottage cheese, room temperature (not creamed type)
1 egg, room temperature
2 teaspoons onions, grated
2 tablespoons butter, melted
2 teaspoons salt
1/4 teaspoon baking soda
1 cup whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons dill weed

1
Dissolve the yeast and sugar in the warm water in a large mixing bowl, and allow to proof for about 5 minutes.
2
Stir the cottage cheese into the yeast mixture, then add the egg and blend thoroughly.
3
Stir in the grated onion, melted butter, salt, and baking soda.
4
Stir in the flours, 1 cup at a time, and the dill weed.
5
Turn out onto a lightly floured board.
6
Knead for about 5 minutes, or until the dough is smooth and springs back when indented with the fingers.
7
Butter a 9x5x3-inch loaf pan and shape the dough to fit the pan.
8
Cover and let rise in a warm, draft-free spot until doubled in bulk.
9
Bake in a preheated 375 degree F.
10
oven for 35 to 40 minutes, or until the bread sounds hollow when you remove it from the pan and tap it with your knuckles.
11
Cool on a rack before slicing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package active dry yeast, 2 teaspoons granulated sugar, 1/4 cup water (100 to 115 degrees F.), 8 ounces large-curd cottage cheese, room temperature (not creamed type), and more.

Yes, Dill Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dill Bread

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