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Dill Loaves

 Dill Loaves
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
18 ServingsPrep: 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 King Arthur Unbleached 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

2 of 2

Dill Loaves (continued)

Directions (continued)

  • pans to wire racks to cool. Yield: 2 loaves (9 slices each).
Nutritional Facts: 1 slice equals 177 calories, 3 g fat (2 g saturated fat), 32 mg cholesterol, 378 mg sodium, 29 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.