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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Reviewed: Sep. 26, 2007

I made this by hand and followed Lynn in HK's advice and cooked it at 350 for 45 minutes and it turned out perfect. This is the perfect sandwich bread! It's soft on the inside, but doesn't fall apart, and the crust is nice and sturdy without being too hard. The flavor of the fresh dill seeds from my garden tasted just fabulous in the bread! Will be making this again!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Jul. 8, 2007

very nice bread, only thing was i used butter and dill weed instead of seed. Good bread for everything, sandwichs, toast with cheese etc

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Oddball8945

Cooking Level: Intermediate

Home Town: Avenel, New Jersey, USA

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Reviewed: Jun. 12, 2007

I LOVE this bread. Fresh it is wonderful and toasted, if there is any left, just as good. I have not felt the need to change anything, except on accasion increase the onion and dill by 1/2. But it is easy, fast and a great gift.

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SUZALAH

Cooking Level: Expert

Home Town: Atlantic City, New Jersey, USA

Living In: Olympia, Washington, USA

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Reviewed: May 14, 2007

This bread has such a wonderful aroma while baking. The dill & onion provide a delicate flavor, and the texture is tender and just slightly chewy at the crust. I used onion powder in place of the onion and dill weed as well as dill seed, and butter instead of margarine. We ate it for sandwiches and just loved it.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 14, 2007

this was very good. i substituted one cup whole wheat flour and reduced white flour a small amount. i made it by hand instead of bread machine also. thanks for the recipe

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wendyn

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Feb. 10, 2007

Changed the yeast to 2 tsp. and otherwise made as stated. Very good bread. The cottage cheese gives a delicious chewy texture. I will make this again.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Oct. 18, 2006

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!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Oct. 10, 2006

Excellent recipe with a bowl of hot homemade soup or on it's own with butter. Very simple to make and absolutely delicious.

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fivelilblessings

Cooking Level: Expert

Living In: Harrison, Arkansas, USA

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Reviewed: Sep. 10, 2006

This is an excellent bread machine recipe with or without the dill seed. Makes a very light fluffy loaf that is adaptable (we have used fennel seed instead of dill but I think pretty much any combo of herbs or seeds would work). My family loves a light lunch of a nice Jersey tomato on dill bread with just a smidge of mayo. Note: I also assumed yeast measurement should be teaspoons not tablespoons and all worked out fine.

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Jessaboo

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Reviewed: Jun. 24, 2006

i found that although this bread was very moist with a good crust, it was rather lacking in flavor. not the best iv tried. also, i changed the 1 and 1/2 tablespoon yeast to teaspoon as i figured it was a typo.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Mar. 23, 2006

There was something about the taste of the bread that everyone was not thrilled with. My eldest son did not like the bread at all and he is the big bread eater in the house. Thanks for letting us try.

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LESLEYfromWI

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Reviewed: Nov. 2, 2005

This is one of my many favorites,I use this one as gifts alot and makes a good bowl W/dip.

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KATYOIRISH

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Reviewed: Sep. 14, 2005

I wasn't all that pleased with the taste of this bread and the texture just didn't seem right to me.I doubt that I'll be making this again.

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WHATAYAWANT

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: May 18, 2005

The cheese and dill (I used dill weed) made this bread so fragrant and flavorful. I didn't make it in the breadmachine (baked at 350F for about 45 minutes).

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: May 16, 2005

I had some cottage cheese nearing exp date and found this recipe to use it up. I used chives instead of onions and dill weed instead of seeds and turned out so pretty. It got thumbs up all the way around the table. I'm planning to make another loaf tomorrow to use up the rest of the cottage cheese. I don't have a bread machine so I just used traditional mixing, kneading and rising methods.

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HEYNOW1

Cooking Level: Expert

Home Town: Lawton, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Apr. 29, 2005

My bread collapsed during baking and did not taste good.

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SPICYMARIKA

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Reviewed: Mar. 26, 2005

I love this bread. Instead of the Dill I used 2 Tbl. of fresh chives. I've gotten rave reviews from all the people with whom I've shared this loaf. Now I have to make another one just for me. Everything has to be at room temp. for the loaf to raise properly.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 5, 2004

A fantastic recipe..soon to be a tradition at our Thanksgiving get togethers. A fall harvest for your taste buds!

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ALICAT60

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Reviewed: Sep. 22, 2004

Wonderful recipe--DH is crazy about it! I substitute dill weed for the seed and milk for the water and powdered milk. I also add a teaspoon of minced garlic (the kind that comes in a jar) for even more flavor. Still working on ways to get it to rise a little better, but it's great as is.

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ANDKAR

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