Dill Bread


1 package dry yeast
1/4 cup warm water
1 cup lukewarm creamed cottage cheese
2 tablespoons sugar
1 tablespoon soft butter
1 tablespoon finely chopped onion
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon soda
1 egg
2-1/4 to 2-1/2 cups flour


Dissolve the yeast in the warm water. In a large bowl, combine the cottage cheese, sugar, butter, onion, dill seed, salt, soda, and the egg. Add to the yeast mixture, and gradually add enough flour to make a stiff dough, beating well after each addition. Place dough in a greased bowl to rise, and cover it with a light towel. When the dough has doubled in bulk, punch down, turn into a well-buttered round 2-quart casserole or a conventional bread pan and let rise again until light. Bake the bread in a moderate oven (375 degrees F) for 40-50 minutes. Brush the surface with butter.

Poppy seed, caraway, or sesame seed may be substituted for the dill seed or used with it.


1 loaf

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