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Dill Wheat Bread

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
  • Total Time
    Prep: 25 min. + rising Bake: 30 min.
  • Makes
    1 loaf (12 slices)

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 cream-style cottage cheese
  • 1/2 cup water
  • 1 tablespoon butter
  • 1 large egg, room temperature
  • 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 8x4-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.

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