Cottage Cheese Dill Bread

Marsha Gardner


Great for sandwiches. My husband won't eat bread that isn't baked at home (unless he is out somewhere) so I bake bread 3-4 times a week. This is a favorite for sandwiches.

pinch tips: How to Knead Dough



2 loaves


2 Tbsp
instant yeast
1/2 c
warm water, 110-degrees
1 c
cottage cheese, your choice, room temperature
2 Tbsp
2 Tbsp
onion, finely minced
1 1/2 Tbsp
fresh dill, minced
1 Tbsp
kosher salt
1/4 tsp
baking soda
1 large
1 large
egg yolk
2 tsp
olive oil, extra virgin
5-6 1/2 c
bread flour

Directions Step-By-Step

Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and stir to dissolve the yeast. Add all remaining ingredients except flour to the bowl and mix until a dough has formed.

Switch over to the dough hook and stir at low speed. Add flour 1 cup at a time until you have a soft dough that clears the sides of the bowl.

Continue kneading on low speed for 5-6 minutes. Transfer the dough ball to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place. Let rise until the dough has doubled, about 1 1/2 hours.
When the dough has doubled, punch it down and shape into a log the size of a loaf pan. Place into a lightly greased loaf pan and press down gently so that the dough touches all sides of the pan. Cover with plastic wrap and let rise again in a warm place, 30-60 minutes.

When the loaf has risen, remove the plastic wrap and preheat the oven to 350-degrees. Bake for 30 minutes, then cover with aluminum foil to prevent over-browning and bake another 15-20 minutes longer.

Let cool for 5 minutes and then remove from pan and cool to room temperature on a wire rack.

About this Recipe

Course/Dish: Savory Breads
Dietary Needs: Vegetarian
Collection: Favorite Breads
Other Tag: Healthy