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Dill Bread Recipe

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This golden-brown loaf from Corky Huffsmith of Salem, Oregon 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!

This recipe is:

Healthy

Diabetic Friendly

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Dill Bread Recipe

Prep: 10 min. + rising Bake: 35 min. + cooling

Yield: 12 Servings

10 35 45

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup (8 ounces) 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 egg, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add the 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.
Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a 9-in. round baking pan coated with cooking spray. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Remove from pan to a wire rack to cool. Cut into wedges before serving. Yield: 12 servings.

Nutritional Analysis: One piece equals 118 calories, 2 g fat (1 g saturated fat), 22 mg cholesterol, 385 mg sodium, 19 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Dill Bread in Light & Tasty April/May 2004, p10

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Reviewed on Jul. 12, 2012 by Gracie_Elisabeth

This was my first time ever making homemade bread and it was a great success! It was really easy to make, although I had to do some scrounging to find dill seed. (Note: Dill seed is not the same as dill weed). I followed the recipe exactly and it turned out perfectly ... a wonderful flavour, moist and chewy, yet very light! Cutting the bread into slices was a dream...the knife slid right through. The only thing I changed was substituting olive oil for the butter and it added to the flavour. YUM! Will make this again!

Reviewed on Feb. 08, 2011 by sg11505

I made this to go with a soup and it tasted wonderful together. It was a little salty so next time I'll use less. I think it would taste wonderful with dip, too.