Dilly bread is an aromatic, flavorful and moist bread made with cottage cheese, dried onion flakes and dill weed. Once out of the oven the Dilly bread is topped with butter and sprinkled with kosher salt.
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Boy do I love bread. Like a lot. You would think that I would have handfuls of bread recipes to share but I don’t. Guess I’m just too busy eating the bread to even remember to ask for the recipe. Baking bread wasn’t a “thing” in my family so I am excited to share the one and only bread recipe I grew up with. Ladies and Gents, I introduce you to the one, the only, Dilly Bread!
Dilly Dilly!
As with a lot of my recipes, many don’t have a lot of ingredients but come out tasting like you’ve been slaving all day. Well same holds true with this Dilly Bread. The unusual ingredient is cottage cheese. Cottage cheese is used to make this Dilly Bread moist. Of course when paired with dried onion flakes and dill weed the outcome is delicious.
As with most breads they knead (get it??..I swear I missed my shot at being a comedian) to be left alone in their own thoughts so that they can grow. Same with this bread. It needs time to rise. Once it has become doubled in size it’s ready to bake.
List of Ingredients for the Dilly Bread
- DAIRY: Cottage cheese, butter and an egg
- SEASONINGS: Sugar, chopped onions, dill weed
- Flour
- ActiveDry yeast
- Baking soda
- Lukewarm water
Here’s the “Dill”
Here we go! Start by dissolving the yeast in lukewarm water. If your water is too hot the yeast does not activate the way it should and your Dilly Bread will turn into a Duddy Bread. Say it with me now, “lukewarm water”. There we go. Meanwhile, warm your cottage cheese up. Same policy as with the water. I put mine in a microwave safe bowl and start with 30 seconds and go from there. Once warmed you will add it to your dissolved yeast and one at a time add in the dried onion flakes, dill weed and beaten egg. Take a look.
Dilly Bread Get Together
Once you get all the ingredients in a mixing bowl it’s time to mix them until they are all incorporated. I use the lowest speed on my mixer and I do not use a dough hook. Why? No clue, I just don’t use one. Of course, if you feel the need to put the hook to work, do it. After all it is a bread dough, right? Next, it’s time to sift, into a separate bowl, the flour, salt, baking soda and sugar. Again, turn your mixer on low and start adding in the sifted ingredients a little at a time. Once all the ingredients are incorporated it’s time to let this dough get some beauty rest. Meanwhile, find a good, warm hiding spot and cover with a towel until the dough doubles in size. Let’s say an hour. I’ll be back….
Kind of a Big “Dill”
Ok, I’m back. After the hour you are going to want to take a loaf pan and spray it real good with PAM. You could also use soft butter to coat. Just use something so the bread doesn’t stick to the loaf pan when removing. Remove the dough from its hiding spot and place in the loaf pan. I spread the dough out as best as I can so it rises evenly. Again, cover the dough, put it back into hiding, cover up and let double in size for one last time. I find that 2 hours is a good amount of time.
Done “Dill”
Time to make the “dough….” Your oven should be preheated to 350 degrees. Put the bread in the oven and let the magic happen. I say magic because in literally about 20-25 minutes your bread is done! It does not take long at all. The longest process is letting it rest so it rises. The smell in your kitchen should be quite intoxicating. There is something about those dried onion flakes combined with dill weed that has this Dilly bread smelling so fine. Oh I’m telling you, the smell is amazing.
Once the bread is cooked I turn the loaf pan over to a cooling rack, right side up. Here comes the best part. Lastly, take a dab of butter….or take half of a stick at this point and smear it all over the top of Dilly and shower the Dilly Bread with some kosher salt to finish.
Look at how wonderful Dilly looks. In just mere minutes you will be devouring this beauty and become addicted to this insanely flavorful bread, my Dilly Bread. Serve with soup. Try my Spinach soup with this! Hope you enjoy this one! ~Christina
Dilly Bread
8
servings3
hours25
minutesCottage cheese, dried onion flakes and dillweed come together to form this flavorful bread. Also an aromatic bread this super, easy to make, bread takes no time to put together. A great addition to any soup.
Ingredients
1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1/4 cup warm water *SEE NOTE
1 cup cottage cheese
1 Tblsp dried onion flakes
2 tsp dillweed
1 large egg, beaten
2 1/4 cups all purpose flour or bread flour
1 tsp salt
1/4 tsp baking soda
2 Tblsp granulated sugar
1 Tblsp butter
1 tsp salt
Directions
- Using a large mixing bowl add in the yeast and lukewarm water. Stir until dissolved.
- Heat cottage cheese to lukewarm and add to the dissolved yeast along with the the dried onion flakes, dillweed, and beaten egg.
- Mixing until incorporated.
- Sift together flour, salt, baking soda, and sugar into another bowl.
- Attach the paddle or dough hook attachment and turn on to low adding in the flour a little bit at a time until the flour is all incorporated.
- Let rise in a warm place, covered, until doubled in size. About an hour
- Stir and turn into a greased loaf pan. Let rise until doubled. About 2 hours.
- Preheat oven to 350ºF.
- Bake for 25 minutes or until a toothpick comes out clean.
- Immediately remove bread from loaf pan and place on a cooling rack.
- Spread butter over the top and sprinkle with a generous amount of kosher salt.
- Serve warm.
Notes
- The temperature of your water should be no warmer than luke, warm water. If your water is too hot, the yeast will not activate properly.
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This dilly bread was fanastic..I will definitely make this again..