Soft Dill Bread (made with Cottage Cheese)

This Soft Dill Bread is about as simple to make as a yeast bread can be and comes together in no time. The combination of rich cottage cheese and fresh dill creates a tender, lively loaf that is perfect for sandwiches, grilled cheese and morning toast spread with butter.

If you are new to bread baking, this easy loaf is a great place to start. Keep reading for step-by-step instructions for making this deliciously soft Dill Bread!

Why This Recipe Works

• This simple yeast bread is leavened with instant yeast which is incredibly easy to work with.
• A combination of bread and whole wheat flour creates a nutritious yet light and tender loaf.
• Cottage cheese helps create a tender crumb.

The Ingredients

• This recipe calls for both bread flour and whole wheat flour. No whole wheat flour? No problem! Simply substitute another cup of bread flour for the whole wheat.
• Instant yeast is my favorite form of yeast. It is reliable, fast-acting, does not require proofing in liquid prior to adding to the recipe. Please note that if you are using active dry yeast instead of instant yeast it is best to proof it in the warm water along with the sugar for about 10 minutes prior to adding it to the recipe. To proof active dry yeast, simply stir the sugar into the warm water followed by the yeast. Let it sit until it begins to become foamy (about 10 minutes).
• Cottage cheese helps create a tender, soft texture in the ease bread. You can always substitute ricotta cheese for the cottage cheese if you choose.
• Fresh dill brings big herb flavor! Chopped fresh chives make a nice substitute for the dill.

Special Equipment Needed

• A 9x5 loaf pan. I really like the glass (Pyrex) loaf pans.
• A heavy duty stand mixer. You can certainly mix and knead this dough by hand, but a stand mixer makes quick and easy work of it.

How to Make This Recipe

• Transfer the bread flour, whole wheat flour, sugar, salt and instant yeast to the bowl of a stand mixer. Whisk briefly by hand. Add the water and cottage cheese. Fit the mixer with the dough hook and mix on medium low until the dough just comes together. Continue to knead for 3-4 minutes or until the dough smooth and clears the sides of the bowl.

• Add the chopped fresh dill and continue to knead until it is evenly disbursed throughout the dough, about 1 more minute. Remove the bowl from the mixer and cover with plastic wrap. Let it sit until it is about one and a half to two times its size, about an hour.

• Grease a 9 x 5 loaf pan. Transfer dough from the mixing bowl to a clean work surface.  Pat dough into a rectangle that is about as wide as the loaf pan (9 inches). Working with the side closest to you, roll the dough away from you creating a cylinder shape.  Tuck the ends under and pinch the seams together. Place the loaf, seam side down, into the prepared pan.

• Cover the loaf with plastic wrap and let it rise at room temperature until it is about an inch above the pan, about 45 minutes.

• Meanwhile, preheat the oven to 350 degrees. Place the pan in the oven and bake for 35-40 minutes or until an instant read thermometer inserted into the center of the loaf reads 190 degrees F.

• Tip the loaf out of the pan and let it cool completely on a wire cooling rack before slicing and serving.

Expert Tips

• Be sure to use instant yeast in this recipe. See the FAQ section below for more on how to substitute active dry yeast for instant.
• Know that the rising times given in the recipe may differ depending on the temperature of the dough and of your kitchen. It's better to go off of the visual cues (i.e., the dough has doubled in size or has extended beyond the top of the loaf pan) for best results.
• To ensure that your loaf is done, it's nice (but not necessary) to have a probe thermometer to check the temperature in the center of the loaf (it should be around 190-200 degrees F).

FAQs

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Recipe

Soft Dill Bread

A tender, lively bread made with chopped fresh dill and cottage cheese. 

5 from 2 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Resting Time: 1 hour hour 45 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 12 servings (1 loaf)

Calories: 120kcal

Author: Kristi

Ingredients

• 2 cups bread flour
• 1 cup whole wheat flour or an additional cup of bread flour
• 1 tablespoon granulated sugar
• 1 teaspoon fine salt
• 2 teaspoons instant yeast
• 1 cup warm water just warm to the touch
• ⅓ cup whole milk cottage cheese
• ⅓ cup chopped fresh dill

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Instructions

1. Place bread flour, whole wheat flour, sugar, salt and yeast in the work bowl of a stand mixer and mix by hand with a whisk. Add the water and cottage cheese. Attach the dough hook and mix on low until dough begins to come together, scraping down the sides of the bowl as necessary.
2. Increase speed to medium and knead for 3-4 minutes or until dough is soft and slightly tacky (but not sticky) and clears the sides of the bowl.  You can also mix and knead the dough by hand but it will take longer. Add the dill and continue to mix until it is evenly disbursed throughout the dough.
3. Remove the bowl from mixer.  Cover with plastic wrap and set dough aside to rise at room temperature for about 60 minutes or until it is 1 ½ to 2 times its original size.
4. Meanwhile, grease a 9 x 5 inch loaf pan.  Transfer dough from the mixing bowl to a clean work surface.  Pat dough into a rectangle that is approximately as wide as the loaf pan (9 inches).  Working with the side closest to you, roll the dough away from you creating a cylinder shape.  Tuck the ends under and pinch the seams together. Place the loaf, seam side down, in the prepared pan.
5. Cover loosely with plastic wrap and set aside to rise until the dough is about 1 inch above the loaf pan, about 45 minutes (the time will vary depending on the temperature of you kitchen).
6. Meanwhile, heat the oven to 350 degrees.  Place the pan in the oven and bake for 35-40 minutes or until an instant read thermometer inserted into the center of the loaf reads 190 degrees F.
7. Remove from the oven and carefully tilt the loaf out of the pan and onto a wire cooling rack.  Cool completely before serving. Store any leftover bread in plastic wrap or foil at room temperature for up to 3 days. Freeze for longer storage.

Notes

• Be sure to use instant yeast in this recipe. 
• Know that the rising times given in the recipe may differ depending on the temperature of the dough and of your kitchen. It's better to go off of the visual cues (i.e., the dough has doubled in size or has extended beyond the top of the loaf pan) for best results.

Chive Bread Variation:  Substitute ⅓ cup chopped fresh chives for the dill.

Adapted from the Spring 2016 issue of Sift Magazine, a King Arthur Flour Publication

Nutrition

Calories: 120kcal | Carbohydrates: 24g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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Course: breads, lunch

Cuisine: Nordic, Scandinavian

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