Dill Bread
Infuse your baking with a touch of herbaceous charm by making this delightful Dill Bread! This soft, aromatic loaf is a harmonious blend of classic comfort and flavorful flair, with dried dill weed as the star ingredient. Elevated by the unique addition of cottage cheese, which lends irresistible moisture and richness, this bread is perfectly balanced with hints of butter, a touch of sweetness, and a subtle tang. The easy-to-knead dough rises to fluffy perfection, delivering a golden crust with a subtly earthy aroma. Ideal as a savory companion to soups, salads, or simply enjoyed warm with butter, this Dill Bread recipe is a must-try for bread enthusiasts and herb lovers alike. With simple ingredients and straightforward steps, this recipe makes crafting bakery-style bread at home both achievable and deeply satisfying.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2 tablespoons Dried dill weed
- 1 cup Cottage cheese
- 0.25 cup Milk
- 0.25 cup Water
- 2 tablespoons Butter
- 1 large Egg
- 0.25 teaspoon Baking soda
Instructions
In a large mixing bowl, combine 1 cup of all-purpose flour, the active dry yeast, sugar, salt, and dried dill weed. Stir to combine.
In a small saucepan, heat the cottage cheese, milk, water, and butter over low heat until warm (about 110°F). Stir occasionally to avoid scorching.
Add the warm liquid mixture to the flour and yeast mixture, and stir until combined.
Beat in the egg and baking soda, mixing until smooth.
Gradually add the remaining flour, 1/2 cup at a time, mixing well after each addition. Continue until a soft dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, turning to coat all sides. Cover with a clean kitchen towel and let it rise for about 1 hour in a warm place, or until doubled in size.
Punch down the dough and shape it into a round or rectangular loaf. Place the dough in a greased loaf pan or on a baking sheet lined with parchment paper.
Cover the dough with a towel and let it rise again for about 30 minutes, or until nearly doubled in size.
Preheat the oven to 375°F (190°C).
Bake the dill bread for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.4 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
