Dill Bread

Total Time Prep: 10 min. + rising Bake: 35 min.
Yield 12 servings
Test Kitchen Approved
Bake a loaf of this homemade dill bread for a deliciously soft and flavorful treat. It’s perfect with soups, salads, or just a pat of butter.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup 2% cottage cheese
  • 1/4 cup snipped fresh dill or 4 teaspoons dill weed
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon dill seed
  • 1 large egg, room temperature, lightly beaten
  • 2-1/4 to 2-3/4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch down dough. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. cast-iron skillet or round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Preheat oven to 350°. Bake until crust is golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

Nutrition Facts

1 piece: 118 calories, 2g fat (1g saturated fat), 19mg cholesterol, 364mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

This golden brown loaf is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! —Corky Huffsmith, Salem, Oregon
Recipe Creator

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