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    Home » Recipes » Breads and Bun Recipes

    Soft Dill Bread (made with Cottage Cheese)

    Published: Apr 27, 2022 · Modified: May 12, 2023 by Kristi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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!

    Soft Dill Bread on a cutting board next to a kitchen towel and a sprig of dill.

    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

    Labeled ingredients for Soft Dill Bread.
    • 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.
    Flour in a metal bowl with a whisk.
    Flour, water and cottage cheese in a metal mixing bowl.
    Bread dough in a metal bowl with a dough hook.
    • 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.
    Bread dough in a metal bowl with fresh dill scattered on top.
    Soft Dill Bread dough in a metal bowl.
    Risen Dill Bread dough in a metal bowl.
    • 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.
    Soft Dill Bread dough patted out into a rectangle.
    Dill Bread dough rolled into a cylinder.
    Overhead view of Soft Dill Bread in a glass baking dish.
    • 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.
    Soft Dill Bread dough rising in a glass baking dish.
    • 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.
    Baked loaf of Soft Dill Bread.
    Sliced Soft Dill Bread on a cutting board next to a sprig of dill.

    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

    Can I use active dry yeast rather than instant?

    Yes. 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). Proceed with the recipe as directed.

    What is the best way to store this bread?

    Store this bread at room temperature wrapped in plastic or foil. It will keep for about 3 days.

    Can I freeze this bread?

    This bread freezes very well! Simply wrap the loaf in a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months.

    Related Recipes

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      Swedish Limpa Bread
    • Sliced Norwegian Brown Bread on a wooden cutting board.
      Norwegian Brown Bread with Oats and Rye
    • Featured image for Easy Overnight Danish Rye Bread (Rugbrød).
      Easy Overnight Danish Rye Bread (Rugbrød)
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    Recipe

    Soft Dill Bread on a cutting board next to a towel and a sprig of dill.

    Soft Dill Bread

    A tender, lively bread made with chopped fresh dill and cottage cheese. 
    5 from 2 votes
    Print Pin Rate
    Course: breads, lunch
    Cuisine: Nordic, Scandinavian
    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

    Instructions

    • 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.
    • 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.
    • 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.
    • 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.
    • 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).
    • 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.
    • 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
    Tried this Recipe? Tag me Today!Mention @TrueNorthKitchen or tag #truenorthkitchen!


    If you loved this recipe, give it a star review! Also, snap a picture of your Soft Dill Bread and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.

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    Comments

    1. Marcia says

      July 19, 2023 at 6:03 pm

      5 stars
      Thanks for another great recipe! Easy peasy and tastes great!

      Reply
      • Kristi says

        July 27, 2023 at 9:08 am

        Hi Marcia,
        So glad you enjoyed the bread! Thanks so much for taking the time to leave a comment.
        Kristi

        Reply
    2. Beth says

      March 12, 2023 at 11:31 pm

      I've been having trouble with the rise, could you add weights to your flours? Is it 120 g for bread flour? Thank you!

      Reply
      • Kristi says

        March 14, 2023 at 12:15 pm

        Hi Beth,
        I just weighed my bread flour and it was 136 g per cup. Hope this helps!
        Kristi

        Reply
    3. Sarah Lankford says

      April 28, 2022 at 12:20 pm

      Would dried dill work as well? Esp for when fresh isn't as plenty....

      Reply
      • Kristi says

        April 28, 2022 at 2:59 pm

        Hi Sarah,
        I haven't tried it but I think it would! Definitely dial back the amount as dried dill is more potent than fresh. I'd probably use about half of the amount called for in the recipe. Hope this helps!
        Kristi

        Reply
    4. Kristi says

      April 27, 2022 at 4:15 pm

      5 stars
      Perfect for sandwiches!

      Reply
    5 from 2 votes

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