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Cottage Cheese Dill Bread

January 20, 2009

Don’t let the presence of cottage cheese or dill scare you away from this bread.  The cottage cheese is undetectable, and the dill isn’t that strong.  In fact, if you like dill, I’d double what this recipe calls for.  I made this Sunday to go with the pea soup and it turned out beautifully.  The bread was really soft and flavorful on the inside and looked like a loaf you’d get in the bakery on the outside.  You’ll impress yourself if you make it.  The recipe below is doubled and yielded one large round loaf and 2 medium round loaves.  You could cut this in half and still have a lot of bread.


2 packages active dry yeast (I use Fleischman’s Rapid Rise)

1 c warm water

2 c cottage cheese, full or reduced fat, at room temperature

2 T granulated sugar

3 T fresh dill, chopped

2 T salt

1/2 t baking soda

2 eggs

2 egg yolks

2 T olive oil

8-10 c bread flour


In a large bowl, combine the yeast and water and stir to dissolve the yeast.  Add all remaining ingredients, except the flour, and stir to combine.  Add 1 c of flour at a time, stirring to incorporate after each addition.  Add just as much flour as you need to make a dough that can be kneaded.  Knead dough on a floured surface for 5-6 minutes until dough is smooth and elastic.  Grease a large bowl (I use non-stick spray) and add dough, turning over to coat with grease.  Cover with plastic wrap and let rise in a warm area (you can heat your oven to 150 degrees, then turn the heat off and put the bread in there) for 1 1/2-2 hours, or until doubled in bulk.

Punch down dough and divide into 4 parts (or however many loaves you want).  Either form into a log and place in a loaf pan, or form into round balls and place on a greased baking sheet.  Cover and let rise for 30-60 minutes, or until doubled.  If you made round loaves, cut an X into the top of each loaf with a sharp knife about 10 minutes before you think the loaves will be done rising (this is just for looks).  Recover and let them finish rising.

Preheat oven to 350 degrees.  Bake bread (uncovered) for about 30 minutes, or until tops are browned and the loaf sounds hollow when you thump it with your finger.  If  the bread gets too brown in the oven, cover it with aluminum foil during the baking.

Cool loaves on a wire rack and serve warm.

One Comment leave one →
  1. Haley permalink
    January 21, 2009 10:58 am

    Layne has already eaten the entire loaf you gave us. I didn’t even have a chance.

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