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Dilled Wheat Bread Recipe

Dilled Wheat Bread Recipe photo by Taste of Home

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“My house smells terrific when this wonderful bread is in the oven. It makes a fantastic meal served with soup. Cut thick slices with an electric knife and eat them while they’re still warm. Yum!”—Beverly Preston Fond du Lac, Wisconsin

This recipe is:

Diabetic Friendly

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Dilled Wheat Bread Recipe

Prep: 25 min. + rising Bake: 30 min.

Yield: 12 Servings

25 30 55

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoon dried minced onion
1 package (1/4 ounce) active dry yeast
2 teaspoons dill weed
1 teaspoon salt
1 cup (8 ounces) cream-style cottage cheese
1/2 cup water
1 tablespoon butter
1 egg
2 teaspoons butter, melted
Coarse salt, optional

Directions

In a large bowl, combine 3/4 cup all-purpose flour, whole wheat flour, sugar, onion, yeast, dill and salt. In a small saucepan, heat the cottage cheese, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into a loaf. Place in a greased 8-in. x 4-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack. Brush with melted butter; sprinkle with coarse salt if desired. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice (calculated without coarse salt) equals 160 calories, 3 g fat (2 g saturated fat), 25 mg cholesterol, 292 mg sodium, 26 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Originally published as Dilled Wheat Bread in Taste of Home February/March 2011, p56

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Dilled Wheat Bread

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Reviewed on Sep. 09, 2012 by kitzer

I have been making this recipe since it's 'debut' in the TOH F/M 2011 issue.

While retrieving the recipe to make 'AGAIN' tomorrow, I noticed that I had not yet rated and reviewed it.

I have added just about every combination of herbs and spices imaginable, with the end results always positive!

My only 'constant addition' is GARLIC! Dried, fresh minced, chopped, sliced, whole!

I cannot believe that someone would rate this at 3 stars because something was 'compromised', in their kitchen, and certainly not the recipe at fault!

Reviewed on Aug. 06, 2012 by l1h2u2

Great flavor and so easy to make. The smell is even more wonderful. My grandson just received Reserve Champion bread award at our county fair. Definitely one to make often.

Reviewed on Feb. 16, 2011 by collegeave

I tried this recipe 3 times and it never turned out for me. It wouldn't rise. I checked my yeast and it was fine. I am a bread maker and I couldn't get this to work. It tasted great even though it was FLAT!

Reviewed on Feb. 10, 2011 by patalena

I'll be the first to admit, I'm no bread maker, but this bread turned out like I'm an expert. let the KitchenAid mixer do the kneading for me. It is beautiful, good texture and the taste is great.

Reviewed on Feb. 04, 2011 by coletteotx

This bread is delicious with just the right amount of dill flavor in every bite.