Dill Bread Recipe
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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!
TOTAL TIME: Prep: 10 min. + rising Bake: 35 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + rising Bake: 35 min. + cooling
MAKES: 12 servings


  • 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

Nutritional Facts

1 piece: 118 calories, 2g fat (1g saturated fat), 22mg cholesterol, 385mg sodium, 19g carbohydrate (0g sugars, 1g fiber), 6g protein Diabetic Exchanges: 1 starch, 0 fat.


  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 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.
  2. 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.
  3. 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.
Originally published as Dill Bread in Light & Tasty April/May 2004, p10

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Addisman69 254219
Reviewed Sep. 17, 2016

"Do you knead Dill dough...?"

Gracie_Elisabeth 53609
Reviewed Jul. 12, 2012

"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!"

sg11505 52214
Reviewed Feb. 8, 2011

"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."

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