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Dilly Bread

Dilly Bread
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Yield: Makes 1 loaf.

A moist, tender bread with a fine texture and chewy crust. This bread tends to brown quickly as it bakes; watch it carefully and cover the top with foil if necessary.


  • 1 package dry yeast
  • 1/4 cup warm water (approximately 115°F.)
  • 2 tablespoons chopped onions
  • 1 tablespoon butter
  • 1 cup cottage cheese
  • 2 teaspoons dill seed
  • 2 tablespoons sugar or honey
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2-1/2 cups flour
  • Melted butter


Dissolve the yeast in the warm water and set aside to proof. Sauté the onion in the butter until tender. In a large bowl combine the cottage cheese, dill seed, sugar or honey, salt, baking soda, and egg. Stir until blended. Add the sautéed onion and dissolved yeast. Slowly add in enough flour to make a soft dough. Place the dough in a greased bowl, cover, and put in a warm place to rise until doubled in bulk, about 1 hour. Punch down the dough and knead on a highly floured board until smooth and elastic. Place the dough in a greased 9x5-inch bread pan and shape into a loaf. Cover and let rise until doubled. Preheat oven to 375°F. Bake 35 to 40 minutes or until the top is golden brown and the loaf sounds hollow when tapped. Brush with melted butter and let cool before slicing.
Updated Thursday, October 29th, 2009
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