Reviewed: Oct. 2, 2009

Loved it, can't get enough. Made as written, except I baked in oven.

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karenf

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Pasadena, Maryland, USA

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Reviewed: Sep. 30, 2009

This bread is so good I cannot make any other kind of bread. So good!

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Vickie

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Reviewed: Sep. 3, 2009

Great bread! Reminds me of caraway rye bread (although the taste is subtly different). Made this to accompany tonight's main dish, Italian Vegetable Soup (Jackie). The two complemented each other very well! I went all out and purchased milk powder, dill seed (found it at my local specialty spice shop; 2 oz. was only $.69!!!), margarine (never use it - I like the taste of butter much better) and cottage cheese since I rarely keep these items on hand. I am SOOO glad I did! I think it made a HUGE difference. I set my bread machine on the "white" cycle, 1.5 loaf size, medium crust. My machine tends to think that medium crust means DARK crust (lol), so I think I'll try the light crust setting next time (but my fiance really enjoys the darker, crunchy crust...). Oh, and I only used 2 t yeast (one packet is pretty much 2 t worth anyways); 2 T is DEFINITELY too much!!!It's beginning to cool off here in the Windy City (it's been a wierd summer in general). Steaming bowfuls of soup and warm bread were just the ticket :) Thanks for sharing your recipe, S. Beavin!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Aug. 25, 2009

Very simple. I used my Kitchen Aid to make this bread which helped a bit. I proofed the yeast with the warm water and sugar in the mixer bowl for ten minutes. After the ten minutes, I added the melted butter(I don't often cook with margerine, so I don't keep it on hand. I like the taste of butter better.) and cottage cheese and mixed it well with the paddle before adding in all the dry ingredients I wisked together. No dill seed, I used about a 1/2 tsp of dill weed and I'm currently out of dried minced onion, so I used 1 tsp. onion powder. I did add about a tbsp. of oil after all the dry ingredients were combined to help the dough form into a ball and to get it to jump on the hook. I let the hook knead the dough for about five minutes, then set it to rise in a greased bowl covered with a Cover-Up for about an hour. After the hour, I formed it into a loaf and set it to rise again in the loaf pan for another hour or so. I baked it for about 25 minutes at 350*, which is when it smelled done. I snuck a piece......VERY GOOD. I like it's uniqueness. I plan on serving it with Restaurant-Quality Baked Potato Soup tonight.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 11, 2009

Just as soft and moist as I remember it from my youth!

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Queen Kel

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Reviewed: Aug. 1, 2009

yummy!!!!!!!!!!!!!!!!

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legosrock99

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Reviewed: Jul. 25, 2009

Yum, yum, yum!! Loved the flavor and it was very moist. I used 1 1/2 - 2 Tbsp dillweed instead of seed and changed the amount of yeast to 2 tsp. as others had recommended. Used the basic bread, light crust setting. Turned out great!!!

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HARTMR

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

A wonderful bread! I don't have a bread machine, so here's how I made mine (I doubled it to make 2 loaves) 1 1/3 cups water, 1 1/3 cups cottage cheese, 1/4 cup butter. Heat these ingredients in the microwave until the butter melts and mixture reaches 105 to 110 degrees F. In large bowl mix: 6 cups bread flour, 2 tablespoons white sugar, 2 tablespoons dry milk powder, 2 tablespoons minced onion (I used fresh), 2 tablespoons dill, 2 teaspoons salt, 1 tablespoon instant yeast. Add warmed wet ingredients to dry ingredients and mix well. Kneed until smooth, about 5 minutes. Place dough in well oiled bowl, turning the dough once to oil the top. Cover with a damp towel and let rise in a warm place for about 1 hour or until the dough has doubled in size. Punch down and divide in half. Form 2 loaves and place in greased loaf pans. Allow to rise another hour or until doubled in size. Bake at 350 for 30 minutes. Remove from loaf pan immediately and cool on wire rack. Voila! Made really great grilled cheese sandwiches!

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JENM654

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Reviewed: Apr. 3, 2009

When I was growing up my mom made a bread like this really often. She would use chopped chives in the spring and fresh dill weed in the summer.This recipe brings back lots of childhood memories and it will be a nice addition to meals for my family.

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Can_It_Rachael

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jan. 31, 2009

Excellent bread, but 2 tsp of yeast is enough. I was out of dill and powdered milk, so I used part water/part milk and substituted chive for the dill. I made half the dough into pan rolls and half into a small braided loaf. I liked the rolls best and will made them again. The second time, I ran out of cottage cheese, so I used part cottage cheese and part sour cream. It still turned out great.

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SIXMITTS

Cooking Level: Intermediate

Home Town: Louisville, Ohio, USA

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Reviewed: Dec. 8, 2008

I loved this bread. Without a doubt the lightest, fluffiest bread to come out of my bread machine. I think the cottage cheese is that "special something" that makes the bread so light and flavourful. Like other reviewers have mentioned, you need to reduce the yeast to 2tsp.

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Judy

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Reviewed: Oct. 28, 2008

I tried this for a dinner party and everyone loved it. It was perfect with the marinated chicken breasts and veggies. I used a combination of dill weed and dill seeds. Of course, I used 1 1/2 teaspoons (not Tablespoons) of yeast.

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Carol2008

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

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Reviewed: Jul. 21, 2008

This is the only bread recipe that will rise for me every time. I used dill weed instead of dill seed, and it turned out fantastic. Thanks for such a great recipe.

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K Winters

Cooking Level: Beginning

Home Town: Queen Creek, Arizona, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: May 30, 2008

This recipe was amazing. It taste just right, I butter the crust with butter and dill mixture. This is a keeper. I just add everything to the kitchenaid and use the good old rise and double method. Didn't have dry powder milk, instead of water used 2/3 cups of milk instead.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: 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!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Feb. 25, 2008

Did not use machine, made this by hand. The amount of yeast should probably be cut in half, and it would have been much better. A packet of yeast is 2 1/4 tsp, so doubled is 4 1/2 tsp, or 1 1/2 T. A typical loaf of bread uses 1 packet yeast. I'll try it again using 1/2 the amount of yeast called for.

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Feb. 3, 2008

Love this bread! The flavor is OUTSTANDING! I do have the bread machine do it's thing and let take it out and bake it in the oven. I love to slice the bread, top with a thick slice of cheddar and stick it in the toaster oven until the cheese is melted.

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LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

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Reviewed: Feb. 3, 2008

I have this same recipe in my bread machine cookbook, although the directions are to make the dough, turn it out and shape into an an Italian/French Bread type loaf. It says to let rise, then bake in an oven for about 350 (I'm too lazy to look it up, but most bread bakes at 350) for 30 minutes. It's very good. Took it with us when we went up to bf's parents and everyone loved it. It is good, easy, and uses up some of that cottage cheese. I didn't use minced onion; substituted garlic instead. For those of you who would prefer to make it by hand and need some direction, check out the tips and advice on this site. There is a bread making tutorial that should help.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 3, 2008

Waaay back in the 70's, 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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 6, 2008

This is my absolutely favorite bread - so delicious - I would have actually given it for stars, because my bread machine will not bake it - it falls every time. I've tried everything - less yeast, less sugar, less salt, everything. Since I believe it's my bread machine and not the recipe, I still gave it 5 stars. I just put it in the bread machine on the dough cycle, and then take it out and let it rise again and bake it as if I had done all the work myself. Absolutely scrumptious bread.

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twright

Cooking Level: Intermediate

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Cottage Dill Bread

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