Soft Dill Bread

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

5 from 2 votes

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Course: breads, lunch

Cuisine: Nordic, Scandinavian

Keyword: cottage cheese bread recipe, dill bread recipe, easy bread recipe

Prep Time: 10

Cook Time: 35

Resting Time: 1 45

Total Time: 2 30

Servings: 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

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