Cottage Dill Bread

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Most Helpful Positive Review

Aug 21, 2011

Waaay back in the '70s, this recipe really made the rounds, only we baked it in a casserole dish! Because I already knew it was delicious, I wanted to try this recipe with the bread machine method. Still delicious! Very moist, and subtley flavored by the dill seed (from last summer's garden!). I had to substitute 1 tsp. onion powder for the minced dried onion and, while it was good, I think I like it with the minced dried onion better so I'll be sure to add it to my grocery list. Might be good with minced fresh onion too! Also, the amount of yeast seemed excessive--I used 2 tsp. of bread machine yeast and I had a perfectly risen loaf.

—naples34102

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Most Helpful Critical Review

Apr 29, 2005

My bread collapsed during baking and did not taste good.

—SPICYMARIKA

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84 Ratings

Apr 14, 2003

Why not include recipe directions for those of us who do not have a bread machine??

—KMCGOWAN

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May 02, 2004

Awesome bread!!! I found this recipe because I needed to use up some cottage cheese. I don't know why eveyone is saying that this is a "half-risen loaf of bread", because mine rose so much I had to poke it down a little! I used allot less yeast, 2 tsp (which is what my bread maker usually calls for, so I went with the usual trend). Also to have yeast rise your bread, you must keep the liquids that you add a little on the warm side; hence, do not put in refridgerater temperature cottage cheese - warm it up in the microwave a little. I hope this helps those a little who can't get their bread to rise.

—BRENNA3

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May 25, 2007

This recipe has a typo: Use teaspoons of yeast, not tablespoons. Have made this bread about 5 times. I have subbed plain yogurt, sour cream, cr. cheese in place of the cottage cheese. Also, I double the dill (I use dill weed instead of seed) and omit the onion. Awesome bread, delicious, highly recommended!

—opal~/~dragonfly (dana)

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Mar 16, 2008

Very good! I used 1/3 whole wheat flour and dried dillweed instead of seed, and just used the dough cycle on the bread machine. Then I shaped into twelve dinner rolls, sprinkled with water and baked on a sheet dusted with cornmeal at 375 for about 15 minutes. Ended up with these wonderful rustic, crusty rolls. Will definitely make again - with probably both dillweed and seed next time!

—Christine M

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Apr 14, 2003

Perfect! I love this bread! I had fresh dill on hand, so I used it instead of dried dill. This bread is moist and full of flavor. This is the second time I have made bread from scratch, and am impressed by how easy it was!

—Maggie

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Apr 14, 2003

Remember to save your dill seeds at the end of the season. This is a treat during the winter.

—CECILE2

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Nutrition

Calories
166 kcal
8%

Carbohydrates
27.7 g
9%

Cholesterol
2 mg
< 1%

Fat
3.1 g
5%

Fiber
1.3 g
5%

Protein
6.6 g
13%

Sodium
270 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cottage Dill Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 166
** Calories from Fat: 27

% Daily Value *
** Total Fat 3.1g 5 %
** Saturated Fat 0.8g 4 %
** Cholesterol 2mg < 1 %
** Sodium 270mg 11 %
** Potassium 98mg 3 %
** Total Carbohydrates 27.7g 9 %
** Dietary Fiber 1.3g 5 %
** Protein 6.6g 13 %
** Sugars 1.6g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 19 %
** Thiamin 32 %
** Niacin 34 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 56 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.