Cottage Cheese Dill Bread

Cottage Cheese Dill Bread
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Calories 106 cals
Total Fat 2 g
Cholesterol 4 mg
Dietary Fiber 1 g
Sodium 339 mg
Protein 5 g
Total Carbohydrate 18 g

Prep Time: 15 Minutes

Time to Table: 2 Hours 15 Minutes

Serves: 12


  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 cup Daisy Cottage Cheese
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons minced onion
  • 1 tablespoon sugar
  • 1 tablespoon butter, softened
  • 1 1/4 teaspoon salt
  • 1 teaspoon dill seed
  • 1/4 teaspoon baking soda
  • 1 1/4 cups all purpose flour
  • 1 cup whole wheat flour


Soften the yeast in the warm water and set aside. Heat the cottage cheese to lukewarm in a large bowl in the microwave. Stir in the dill, onion, sugar, butter, salt, dill seed and baking soda. Stir in the yeast mixture and 1 cup of all purpose flour and 1 cup of whole wheat flour to form soft dough. Knead in the remaining flour on well-floured board, adding more all purpose flour if necessary. Place the dough in a greased bowl and cover with plastic wrap sprayed with cooking spray. Let the dough rise until doubled in size (about an hour). Stir down the dough and turn it into well-greased loaf pan. Let the dough rise again for 30 minutes in a warm place. Bake at 350 for 35 to 40 minutes or until top is a deep golden brown color and the loaf sounds hollow when tapped. Brush with additional butter and sprinkle with salt, if desired.


Average Rating:
5 out of 0 5
Terry 02/11/2017

I have been making this bread for years, and everyone loves it! It is moist (never crumbly), delicious, and smells fantastic. I leave out the dill seed, add extra dill weed (fresh OR dried is fine), and I also use all white flour. I always use fresh onion, and real butter. I cannot relate just how comforting and scrumptious this bread is. Cook leftover slices in the toaster on a low setting. If you don't like dill this would be tasty without it, or add another herb in its place.

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