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Dill Bread

Dill bread with three cut slices on wire rack

This crusty dill bread is a great yeast bread for beginners, and it’s packed with flavor!

Ingredients

Scale
  • 6 ½ cup Flour, plus more for dusting
  • 1 ½ cup Small Curd Cottage Cheese
  • 2 cups Hot Water, 100-110 degrees
  • ¼ cup Dehydrated Minced Onion
  • 1 tsp Granulated Onion
  • 2 Tbsp Instant Yeast
  • 2 Tbsp Sugar
  • 1 Tbsp Kosher Salt
  • 2 Tbsp Dried Dill Weed
  • 2 Tbsp Dried Parsley
  • 1 Tbsp Dried Dill Seed (optional)

Instructions

Combine the flour, cottage cheese, water, dehydrated onion, granulated onion, yeast, sugar, kosher salt, dill weed, dried parsley, and dried dill see (if using), into a large bowl. Mix until a shaggy ball forms. Then knead together until the dough comes together to form a smooth ball, about 6 minutes by hand, or 4 minutes in a stand mixer with a dough attachment. 

Return the dough to the bowl, and cover with a tea towel, allowing the dough to rise in a warm place for about 15 minutes.

Divide the dough in half, and form two tight round balls. Place the dough balls onto a parchment lined baking sheet, about 6 inches apart.  Dust each loaf with flour and use a sharp knife or a lame to slash the tops of the loaves about ¼” deep. This will prevent the sides from blowing out during the baking. 

Arrange the racks in your COLD oven, so that one rack is on the very bottom position, and the second rack is in the middle. Place the baking sheet with the loaves on the center rack, and on the bottom rack, fill a baking pan, or other oven proof baking dish on the lowest rack, filled with boiling water.  Close the oven door and set the heat to 400 degrees. Set the timer for 40 minutes for the bread to bake. 

After 40 minutes, remove the loaves from the oven. The crust should be deep brown and firm. Using an instant read thermometer, the internal temperature of the bread should be above 200 degrees. Allow the loaves to cool completely on a wire rack before slicing. 

Notes

This recipe must be started in a COLD oven, or the baking times will be off.

Original recipe is by Rebecca Lindamood from her cookbook Ready, Set, Dough! “Papa’s Dilly Bread”, shared with permission.

Keywords: cottage cheese bread, easy homemade bread, herb bread recipe