An easy batter yeast bread that contains cottage cheese and dill weed. Quick to make and doesn’t require kneading. It is a light and soft bread that tastes good on it’s own and makes great sandwiches. You don’t need much bread baking experience to make batter bread, also you can bake this without special equipment. It is a recipe that can be added to your recipe box to use for when you are out of ideas and on a slim budget.
I originally posted this recipe six years ago. So instead of editing the original post to be printer friendly, it was time to spotlight this recipe again. The original post goes into detail for first time bread bakers. I wanted to leave it for those who wanted more instruction. You can find it here, Cottage Cheese Dilly Batter Bread .
This recipe was very popular in the 1980’s and was featured in many cookbooks and magazines. It is one of my family’s favorite. Usually half of it goes with in minutes after I tell everyone they can have some. I usually get asked “when are going to be done feeding the internet so I can have some?”
Cottage Cheese Dilly Bread
- 2 1/2 cups flour
- 2 tablespoon sugar
- 2 teaspoons instant minced onion
- 1 teaspoon dill weed
- 1 teaspoon dill seed
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 package of dry active yeast
- 1 cup cottage cheese (room temperature)
- 1/4 cup water
- 1 tablespoon margarine or butter
- 1 egg
- coarse salt (optional topping)
Pre heat oven 350 degrees and prepare a bread loaf pan or casserole baking dish with vegetable spray or shortening.
In a small bowl or cup add yeast to 1/4 cup of warm water let sit for a few minutes until it gets bubbly.
In a large bowl, combine I cup flour, sugar, onion, dill, salt, and baking soda. Mix well and set aside. Save the last half of cup of flour to add after all is mixed together. Sometimes you don’t need all of it.
Add yeast mixture, cottage cheese, and beaten egg in mixing bowl and blend at medium speed until blended. Add only one cup of flour mixture and beat on slow speed. By hand stir in remaining flour to form a stiff batter. You can do this with dough hooks if you have this feature on your mixer.
Cover the bowl and place in a warm spot. Let rise until light and double in size. It depends on your home environment as to how long this will take. Usually 45 minutes to an hour. So you need to keep an eye on it.
Stir Down. Place in a prepared bread loaf pan or casserole. Let rise to top of the edge of the bread pan or double the size in the casserole. Brush top with melted butter or margarine and sprinkle with coarse salt.
Bake at 350 degrees for 45 minutes. It should be brown on top and will sound hollow when you tap on it. Let cool before slicing.