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Dill Bread

Dill Bread
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!
12 ServingsPrep: 10 min. + rising Bake: 35 min. + cooling

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.
© Taste of Home 2013

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Dill Bread (continued)

Nutrition Facts: 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.
© Taste of Home 2013