Dilly Bread Recipe - Allrecipes.com
Dilly Bread Recipe

Dilly Bread

Recipe by  

"A wonderful savory yeast bread. There is no messy kneading; it rises in the saucepan!"

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Ingredients Edit and Save

Original recipe makes 1 loaves Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    2 hrs 25 mins


  1. Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.
  2. In a large saucepan, warm the cottage cheese and margarine until the fat is melted. Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.
  3. Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place.
  4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2003

MMMMMMM MMMMM MMMMMMMMMMM!!!!! This bread was sooooo good and so easy! I made a few changes though: Instead of dried minced onion, I used onion powder, and instead of dill seed, I used dried dill weed. I also chopped up a big garlic dill pickle and mixed it into the dough. I know it sounds weird, but it was really good like that, I highly recommend it! Also, the bread looked gorgeous as a whole loaf and also looked nice cut in wedges. It looked a lot harder than it was, and sooooo good! My mom liked it, too. I accidentally baked it 25 or 50 degrees hotter than it should have been, and that cut the cooking time down to about 25 minutes!

Most Helpful Critical Review
Aug 16, 2011

Pretty good, but was a bit dry. Very good warm and fresh out of the oven, but the next day it had really dried out and wasn't great.

Aug 27, 2005

This came out really well. I made some changes out of neccesity and preference. I used two tablespoons of dill weed instead of the dill seed. I made two loaves in regular loaf pans rather than one in a 2 quart casserole. I made this into dilly cheese bread by patting out the risen dough into two rectangles the width of my bread pan and sprinkling with cheddar cheese. Then I rolled the dough up like a jelly roll and placed it in the pans with the seam at the bottom and baked the loaves for about 45 minutes. A little bit of cheese oozed out while baking, but the completed loaves have a swirl of cheese through them.

Apr 14, 2003

This bread made excellent toast for sandwiches. It was moist and froze well.

Apr 14, 2003

This was a good dill bread, however it was a bit dry. If I try it again, I may add more milk.

Apr 14, 2003

Its great, it not only is easy to make, it taste great, without being labor intensive. Don't have any children at home so can't rate there. Thanks for the easy ones.

Apr 14, 2003

This is very like a recipe that I got many years ago from a friend...hers was a batter bread but I did like this one. This is a very good accompaniment to a hearty soup or stew.

Aug 18, 2005

This bread rose wonderfully. I used 1/2 an onion instead of dried minced onion, and I sauteed the onion in butter(i used butter not margarine) before I added the cottage cheese. I also used dill weed, not dill seed, just because that is what I had on hand. I didn't add the salt on top. This bread was delicious and very soft with a crusty crust. Will certainly make this again, and very easy to make with kids around. (mine is almost 3)


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  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 21.1 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 483 mg
  • 19%

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

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