Publisher Photo
Publisher Photo
I've been depending on this recipe for more than 20 years. I often shape the dough into rolls and use them for sandwiches.—Barbara Jean Robo, Joplin, Montana
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 cups (16 ounces) 4% cottage cheese
  • 2 tablespoons butter
  • 1/4 cup finely chopped onion
  • 4 teaspoons dill seed
  • 2 teaspoons salt
  • 2 eggs
  • 5 to 5-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese and butter to 110°-115°; add to yeast mixture. Add onion, dill seed, salt, eggs and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a firm 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 top. Cover and let rise in a warm place until doubled, about 1 hour.
Turn onto a lightly floured surface; divide dough in half. Shape into two round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (9 slices each).
Originally published as Dill Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p156

Nutritional Facts

1 each: 177 calories, 3g fat (2g saturated fat), 32mg cholesterol, 378mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 cups (16 ounces) 4% cottage cheese
  • 2 tablespoons butter
  • 1/4 cup finely chopped onion
  • 4 teaspoons dill seed
  • 2 teaspoons salt
  • 2 eggs
  • 5 to 5-1/2 cups all-purpose flour
  1. In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese and butter to 110°-115°; add to yeast mixture. Add onion, dill seed, salt, eggs and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Turn onto a lightly floured surface; divide dough in half. Shape into two round loaves. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (9 slices each).
Originally published as Dill Loaves in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p156

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forDill Loaves

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review