Dill Bread
I love this Dill Bread, and so do my guests. Whenever I make it, they always ask for the recipe. Maybe that’s because this is a vintage recipe that I’ve been making for years, and I perfected it long ago. It’s delish with any meal, and the combination of dill and onion make this saovry bread recipe hard to resist!
Dill Bread is a savory yeast bread that bakes up light, fluffy, and delicious. There’s nothing better than the smell of baking bread, except maybe spreading butter on a still-warm slice and devouring it.
Dill Bread
This bread goes well with so many meals, and I especially love making it in the spring and around Easter. It’s terrific and easier to make than you might think! It does take some time to rise, so plan accordingly.
Read more: Dill Bread
Based on an old recipe from Portland’s Palate Junior League Cookbook, this is one of my most treasured recipes. We all love it, and I just know you will, too. We’ve been making this bread since 2000!
Why I love this recipe
- It’s a fail proof recipe for yeast bread, and the dill and onion combination is impossible to resist!
- Like any bread, you can make it hours in advance or even days ahead and freeze it. Or, pull it right from the oven before slicing and serving.
- Use fresh dill leftover from another meal or appetizer, or use dried dill. Either works!
Gather these ingredients
- Dry yeast – You’ll need 1 package of dry yeast.
- Warm water
- Cottage cheese – At room temperature.
- Sugar
- Onion – You can use dried minced onion or fresh onion, finely chopped.
- Butter – Melted.
- Dried dill – About 2 tablespoons. Make sure your dried dill is fresh!
- Salt
- Baking soda
- Egg – 1 large egg.
- All-purpose flour
- Coarse salt – Optional garnish. Kosher salt works nicely or use coarse sea salt.
How to make this Dill Bread recipe
- Add the warm water to a small bowl and sprinkle the yeast over the top. Let it stand for 5 minutes.
- Combine the cottage cheese, sugar, onion, 1 tablespoon of butter, dried dill, salt, baking soda, egg, and yeast in a large mixing bowl.
- Add the flour in thirds, beating after each addition, until a firm ball forms. You can also do this in the bowl of your stand mixer with the dough hook attachment.
- Cover the dough with a clean kitchen towel and let it rise in a warm spot in the kitchen for about an hour or until it has doubled in size.
- Grease a 1 ½-2 quart ovenproof loaf pan with butter or spray it with nonstick cooking spray.
- Punch the dough ball down and turn it into the greased loaf pan. Cover it and let it rise for another 30-40 minutes.
- Preheat your oven to 350-F.
- Bake the loaf in the 350-F oven for about 40-50 minutes or until it is golden brown.
- Brush the top of the loaf with the remaining butter and sprinkle with coarse salt.
- Serve and enjoy!
Tips & substitutions
- You can use about 3 tablespoons of fresh dill instead of dried.
- Adjust the amount of flour used to achieve the ball of dough (not too sticky).
- A warm spot in the kitchen near the oven is the best spot for bread to rise. Be patient! It should double in size during the first rise.
- Don’t over bake the bread. Cook until it is golden brown on top and hollow-sounding when tapped.
Serving suggestions for Dill Bread
I never need a reason to serve this Dill Bread. I love it with a hot or chilled soup, it’s a great choice instead of dinner buns with hearty casseroles, and because of the fresh dill, it’s a tasty addition to Easter brunches and boards. We love it served with soups and also a traditional ham dinner.
Storage
Wrap any leftover cooled bread in plastic and leave it on the counter for up to 1 day, or freeze the remainder.
Check out these awesome bread recipes while you’re here
Get the Recipe:
Dill Bread
Ingredients
- 1 package dry yeast
- ½ cup warm water
- 1 cup cottage cheese, room temp.
- 2 T sugar
- 3 T instant minced onion or real onion, finely diced
- 1 T butter, melted
- 2 T dried dill
- 1 tsp. salt
- ¼ tsp. baking soda
- 1 egg
- 2 ¼ c. all-purpose flour
- 2 tsp melted butter
- Sea salt
Instructions
- Preheat the oven to 350. In a small bowl, pour yeast over warm water. Let stand for 5 minutes.
- In a large mixing bowl, combine cottage cheese, sugar, onions, butter, dill, salt, baking soda, egg and yeast. Add flour in portions, beating after each addition, to form a ball. TIP: Adjust flour quantity to achieve firm ball.
- Cover and let rise until doubled in size, about 1 hr.
- Punch dough down and turn into well-greased 1 ½ – 2 qt. ovenproof dish. Let dough rise another 30-40 min. until light. Bake in a 350-degree oven for 40-50 min, until golden brown. Brush with butter and sprinkle with salt.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
How much cottage cheese is required for your dill bread
The full recipe is at the bottom of the post!