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Dill Bread

This golden-brown loaf from Corky Huffsmith of Salem, Oregon is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading!
  • Total Time
    Prep: 10 min. + rising Bake: 35 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup 2% cottage cheese
  • 1/4 cup snipped fresh dill or 4 teaspoons dill weed
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon dill seed
  • 1 large egg, room temperature, lightly beaten
  • 2-1/4 to 2-3/4 cups all-purpose flour

Directions

  • In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
  • Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.
Nutrition Facts
1 piece: 118 calories, 2g fat (1g saturated fat), 22mg cholesterol, 385mg sodium, 19g carbohydrate, 1g fiber), 6g protein. Diabetic Exchanges: 1 starch, 0.500 fat.

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