Dill Cottage Cheese Bread

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

  • Servings: 10 servings
  • Difficulty: intermediate
  • Print

Ingredients:

  • 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)

Directions:

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.

 

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18 Comments Add yours

  1. sewhappybychristie says:

    The bread looks AMAZING! You even included the recipe. I so enjoy making bread. I have a wonderful sour dough starter. Yesterday, I made two Italian loaves and one plain Sour dough loaf of bread. Two of my older kids came for a visit walked in and proceeded to sit done and eat a whole loaf. Love it! I was thinking that is exactly how the Lord wants us to come, Let’s leave the table saying I can’t believe I ate the whole thing. Lol.

    Like

    1. trkingmomoe says:

      I always include the recipe. I don’t like to have to click to another page unless I want to. I have been doing this for a long time and sometimes the original recipe page disappears, that leaves you with a broken link.

      My other pet peeve is too many pictures. It can take a long time for them to load so I can read the post and recipe. I don’t want to waste my reader’s time and I don’t think they want to see the bottom of my mixing bowl several times or how many creative ways I can stack brownies. I try to add only necessary pictures or a short you tube video if it is complicated. It is the recipe and directions that matter the most. I do enjoy craft pictures and travel pictures but that is how you tell that story.

      Thanks for taking time to comment. I also enjoy bread making and my family loves eating it.

      Liked by 1 person

      1. sewhappybychristie says:

        Amen to this comment, Totally agree hands down it is so nerve racking. I live beyond the boonies, as my cousins says and getting data or strong WiFi is difficult.

        Liked by 1 person

  2. i made something like this years ago, and loved it but totally forgot about it! Thanks, I will try it again!

    Liked by 1 person

    1. trkingmomoe says:

      It is a great recipe and rather easy. I stumble over old recipes that I haven’t made in years and it is nice to get to make them again. Thanks for stopping in and commenting.

      Liked by 1 person

  3. I. Love. Bread. 🍁🍂🌾

    Liked by 1 person

  4. This brings back memories! Our family has a recipe for Aunt Jeanette’s Cottage Cheese Dill Bread, and it is almost identical if you double the ingredients. She used just dill weed, and added some wheat germ. I haven’t made it in years, but I remember it had a lovely soft texture and delicious flavor. Thanks for posting!

    Liked by 1 person

    1. trkingmomoe says:

      I only used dill weed because I was out of dill seed. Maybe you should make some in the coming holidays. Thanks for sharing your memory.

      Liked by 1 person

      1. Thanks for nudging my memory! I think I’ll make it for Thanksgiving!

        Liked by 1 person

  5. What an interesting bread. Looks really good.

    Liked by 1 person

    1. trkingmomoe says:

      Thank you for your comment.

      Liked by 1 person

  6. Thank you sharing the recipe. I’m going to try it soon. Could you please tell me which kind of flour to use. In the UK we have lots of different types including bread flour. Should I be using that or just all purpose flour (which we call plain flour)? Also, I haven’t seen baking soda here. I searched online and there seems to be a difference of opinion. Some sites say to use bicarbonate of soda, others say bicarb isn’t a substitute for baking soda. Any idea about this? Sorry for the questions. I just really want to try this one.

    Liked by 1 person

    1. trkingmomoe says:

      I used all purpose because that is what I had on hand. Bread flours are better because they have higher gluten in them. Baking soda is bicarbonate of soda. It is marketed here as baking soda by Arm and Hammer. Think of this as being a cross between Irish soda bread and yeast bread. The small amount of soda is needed because of the cottage cheese. Soda reacts with the sour milk to make gas and help lift the bread up with the heavy cheese bits. I hope this helps you. I am glad you asked so you can try this. It was a very popular recipe several decades ago. Thanks for stopping in.

      Like

  7. Thank you for the recipe. Please could you tell me what kind of flour to use and also if baking soda could be replaced by bicarbonate of soda as we don’t have baking soda here in the UK. I tried with bread flour and baking powder yesterday but it didn’t turn out well. The texture of my bread was all wrong so I obviously used the wrong UK substitutions. It tasted delicious so I really want to try it again soon if you could advise.

    Like

  8. Thank you so much for the quick reply. I’ll be making it again tomorrow using bicarbonate of soda and bread flour as suggested. Just delete my second comment. I hadn’t realised the first one was being moderated. I’ll let you know how the bread turns out.

    Liked by 1 person

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