cornflake, coconut, oats, and crisp, chewy cookies. Wow, these are fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
Ingredients
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water
- 1 cup cottage cheese, room temperature
- 2 tablespoons white sugar
- 1 tablespoon butter, room temperature
- 1 teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoons dill seed
- 1 tablespoon dried minced onion
- 1 egg
- 2 ¼ cups all-purpose flour, or more if needed
- 1 tbsp butter, melted, or to taste
- 1 pinch salt
Instructions
- Soften yeast in warm water; let stand 10 minutes.
- Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture; mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another 1 to 2 tablespoons flour.
- Cover the bowl with a clean cotton kitchen towel and place in a warm place until doubled in volume, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
- Gently stir dough to release bubbles. Transfer to the prepared baking dish.
- Bake in the preheated oven until golden brown, about 35 minutes. Remove from the oven; brush the top with melted butter and sprinkle on a pinch of salt. Leave in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Instead of stirring the dough with a spoon, I grease my hands and manually work the flour into the dough in Step 2.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 484 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
When I was growing up, my mom would make two loaves, one dill, and one Italian seasoning, because my dad did not like dill. It is Thanksgiving and I hadn’t checked to see if I had dill, and I didn’t (darn it!), so I did the Italian seasoning version and it was delicious! Turned out perfect! I will get some dill and make this again.
I don’t know why Angie thinks this is her recipe–this has been around since 1960 when it was a Pillsbury Bake Off winner. It is an awesome recipe, though. I like to use a little whole wheat flour and dill weed instead of dill seed. And I up the onion content considerably, sometimes using fresh instead of dried…
Excelllent, I would increase the dill, because I couldn’t taste it. I needed to add warm water to the dough.
This bread is amazing. Very similar to bread my mother used to make. Of course, warm with butter!
This is just like my Grandma Kyes’ recipe. I love this bread. My husband even likes it with hamburgers.
Turned out perfect!
This recipe has been around for many years and is my favorite “go to” when desiring to serve a specialty bread for family and friends. It’s that marriage of Dill and Onion that create an irresistible gastonomic delight to even the most novice of palates. I’ve only had one failure in the many times of making it which was related to the yeast. Four thumbs up for this recipe.
Followed recipe exactly, except I used fresh dill. This was the 1st time I ever baked bread from scratch and it came out great! Thanks for the recipe.
Excellent flavor and texture! After baking I brushed it with butter, and sprinkled it with a little Mrs. Dash, instead of adding more salt to the recipe. This recipe has now been added to my favorite breads file.
Mom used to make this dill bread when we were kids. I prefer to use a heaping tablespoon of dill weed and not dill seed. Otherwise I make it according to instructions. A note should be added to take the eggs, cottage cheese and yeast out of the fridge to allow to adjust to room temperature well before starting the recipe.
Absolutely delicious , I omitted the onion and the family loved it!
Super easy and delightfully delicious. I substituted 1/2 t of Italian Seasoning in place of the dill seeds and it worked perfectly. Will definitely make again in the future.
Great bread full of flavor! Thanks for the recipe!
I didn’t make any changes and it was delicious and very attractive. Thanks for the recipe!
Didn’t rise quite as much as I expected but good flavor and texture. I’ll make it again.
It’s amazing that my 92 year old mother has been making this exact bread since I was a little girl (about 50+ years)! I have made it several times in the past. I love it! Angie must be around 100 years old! Wow! Great recipe!
I followed the recipe as written, one of the easiest and tasty yeast breads I have made. My loaf was high and rounded, even prettier than the picture in the magazine.