Have you ever eaten Dilly Bread? It's so good—one of the best homemade bread recipes in our recipe box.
Aunt Pauline's Dill Bread recipe (or Dilly Bread, as we call it) is a delightfully savory homemade yeast bread with dill seeds. Aunt Pauline lived in an era when most bread was made at home, and we are so glad to have her recipe. The bread is perfect for breakfast or any meal....or snack. Who doesn't love hot bread fresh from the oven with a pat or two of butter.
Dilly Yeast Bread (Dill Bread)
Dilly bread is an artisan bread traditionally baked in a pan or cast iron skillet. The dill seed lends just the right amount of flavor, and the creamy cottage cheese adds richness and a slightly sweet taste.
The Process
Like all bread recipes, it takes a little finesse to bring it to life. I add about 1 cup less flour at the beginning and reserve one cup of water to knead in alternately after the other ingredients have been blended.
But others don't do anything special with the recipe, and it turns out every time. Just give it a try. Don't bother trying this recipe with gluten-free flour or in the bread machine; it never turns out!
Dilly bread is excellent toasted and served with Creamed Chip Beef Gravy over the top. I like it with butter when it comes warm from the oven. It's also a tasty served with a hot bowl of stew on a cold winter's evening or with some sliced turkey or ham as a sandwich.
Eat or Freeze Dilly Bread
After thoroughly cooling the loaves, they can be wrapped tightly and frozen. They ship well, so sending them to a friend isn't a big sacrifice.Plus, the recipe makes four loaves!
What You Need
For this recipe, you need measuring cups and spoons and loaf pans, but what you really want is a good bread knife and a fabulous teapot and cups for your tea, right?
Dilly Yeast Bread Made With Cottage Cheese And Dill
Author: Recipe Idea Shop
Ingredients
- 2 C warm water 110-115F degrees
- 3 packages of active yeast
- ¼ C sugar
- ⅓ C vegetable oil
- 2 C cottage cheese
- ¼ C diced fresh onion
- 4 t dill seed
- 4 t salt
- 12 C flour
- 1 C warm water 110-115F degrees, may be a little more or less water needed
- 2 T melted butter
Instructions
- Dissolve the yeast and sugar in 2 C warm water (105-115F degrees).
- Combine the oil, cottage cheese, onion, and salt in a blender or food processor until smooth.
- Combine the cottage cheese mixture, dill seeds, and the water/yeast. The other cup of water will be used in the next step.
- Add the flour, ½ cup at a time, kneading it in to the wet mixture. Alternate adding the remaining 1 cup of water with adding the flour, kneading as you go. Knead the dough as you continue adding flour and water until the dough is smooth and elastic.
- Cover the dough and let it raise in a warm area until double in bulk.
- Punch down the dough and divide it into 4 pieces. Put each piece of dough in an oiled loaf pan, spreading it out evenly. Let it raise again until double in bulk.
- Heat the oven to 375F degrees.
- Brush the top of each loaf with melted butter and bake for 45 minutes until the top is crusty brown, and you hear a hollow sound when you thump it with your fingers. (When checked with a thermometer, it should be 210F degrees, or the boiling point of where you live.)
- After removing the bread from the oven, let it rest 5-10 minutes before unmolding. Then dump the bread out of the pan and cool on a cooling rack for at least 3 hours before cutting.
Nutrition (may vary depending on ingredients and amounts used)
Notes
More Bread Recipes
