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.


★★★★★ 1 vote

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

How to Make Cottage Cheese Dill Bread


  1. 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.
  2. 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.

Printable Recipe Card

About Cottage Cheese Dill Bread

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

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