Return to Content

Cottage Cheese Dill Bread

Cottage Cheese Dill Bread
0 votes, 0.00 avg. rating (0% score)

Yield: Makes 6 small loaves.

Ada gets a number of requests to make this wonderfully flavorful bread. The recipe makes 6 small loaves, so extras could be frozen or given away as gifts.


  • 2 packages dry yeast
  • 1/2 cup warm water
  • 2 cups cottage cheese
  • 1/4 cup sugar
  • 1/4 cup dill seed
  • 1 small onion, grated
  • 2 tablespoons butter
  • 1 scant tablespoon salt
  • 1/2 cup milk
  • 1/2 teaspoon baking soda
  • 2 eggs, beaten
  • 5 to 6 cups flour


Dissolve yeast in warm water. In saucepan, heat cheese, sugar, dill, onion, butter, salt, and milk to lukewarm. Add dissolved yeast, soda, and beaten eggs, and beat well. Add 1-1/2 cups flour and beat with electric mixer. Add remaining flour, enough to make a firm dough. Turn onto floured board and knead well. Let rise in oiled bowl until doubled. Knead again and shape into 6 small loaves to fit 6x3-1/4-inch loaf pans. Let rise and bake 5 minutes at 400 degrees F. Reduce heat to 350 degrees F and bake 20 to 25 minutes.
Updated Wednesday, December 12th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111