Dill Bread Recipe
Dill Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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!
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Originally published as Dill Bread in Light & Tasty April/May 2004, p10

Nutritional Facts

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

  • 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
  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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Reviews forDill Bread

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MY REVIEW
Addisman69 User ID: 8934602 254219
Reviewed Sep. 17, 2016

"Do you knead Dill dough...?"

MY REVIEW
Gracie_Elisabeth User ID: 6769906 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!"

MY REVIEW
sg11505 User ID: 846816 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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