Reviewed: Aug. 30, 2009

This was good stuff. I used dill weed instead of dill seed and made mini loafs so we could have mini sammiches. This is one that I will make again as it paired up well with ham and dill mayo =))

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: May 12, 2009

Very tasty bread! I subbed 1/4 cup quinoa flour for white. I let it rise in my preheated clothes dryer. That worked great. Lite texture, a little oily. I think next time I make this I'll use garlic instead of dill. Might make it again tomorrow!

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Apr. 10, 2009

My mom has made this for years and we all LOVE it!

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CHICKYNANNEL

Cooking Level: Intermediate

Home Town: Jetmore, Kansas, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 23, 2009

I had had a similar recipe from family members which I'd used for years until I found this one. This version is superior! Warming the cheese and margarine really improved the outcome! Thanks.

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Heidimom

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Reviewed: Jan. 8, 2008

I just love this bread and everytime I make it, I'm asked for the recipe. It's great with a bowl of soup on a cold winter night

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Patti

Cooking Level: Intermediate

Home Town: Collingswood, New Jersey, USA

Living In: Deptford, New Jersey, USA

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Reviewed: Apr. 11, 2007

My family did not care for this bread and it turned out very compact, but since I am the minority here, I will make again to make sure that I did not screw something up and then re-rate to be fair.

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LESLEYfromWI

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Reviewed: Mar. 26, 2007

My first experience with Dilly Bread was at a church social so I immediately had to find a recipe and make it myself. It is a very nice change and simple to prepare. I'll be making it again and again. Thanks!

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Laurie618

Home Town: Petaluma, California, USA

Living In: West Jordan, Utah, USA

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Reviewed: Oct. 25, 2006

This bread is excellent! It's my new favorite food! I used half spelt flour, and half brown flour. Also, you need a little extra dill. If you're using fresh dill, I would use a whole bunch finely chopped. If you're using dried dill tops (which I used), I recommend 2 tablespoons.

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DIDYASMYLE

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2006

Fantastic bread! Especially great for when you don't want to get your hands and counter sticky from kneading. I used fat free cottage cheese and dried dill weed.

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chiaoapple

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Reviewed: Aug. 1, 2006

This is spectacular. Easy. Tasty. Permenantly added to my recipe collection.

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Nakina

Cooking Level: Intermediate

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 22, 2006

This was an awesome way to use up that last little bit of cottage cheese left in the fridge! I am not a huge fan of dill, so I used about a tablespoon of spaghetti seasoning instead. Before baking, I also brushed the top of the bread with olive oil and sprinkled on parmesan cheese and more spaghetti seasoning. It came out so chewy and moist, and tasted like focaccia. Next time, I am going to try and make bread sticks out of the dough or maybe pizza crust. Thanks for the recipe, I will making this bread again and again!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Mar. 11, 2006

This bread did not disappoint! The only changes I made were to the amount of dill and onion. I used 2 tbsp of dill and 2 tsp of the minced onion. I didn't have a casserole dish, so I split the dough in half and baked in 2 bread pans, resulting in two smaller loaves. Baked for 30mins. Came out perfect!

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TSUILI

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Reviewed: Mar. 10, 2006

Very yummy! My husband loved it warm and didn't even noticed the cottage cheese, which he normally hates. I loved it cold because I could taste all the different flavors.

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NOTHINGBORING

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Reviewed: Nov. 3, 2005

I used to work at a bread company and this tastes almost exactly like the Dilly Bread they used to make. I use the dill weed instead of the seed. I would have used ground salt if I had it but I just used the regular stuff. Tastes ever better when it's cooled off because you can't taste all the flavors when it's warm out of the oven.

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MEME

Cooking Level: Intermediate

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Reviewed: 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.

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ALPHAGRRL

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Reviewed: 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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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: May 16, 2005

It is so great to see there are still bread recipes out there that are NOT for the bread machine. I don't have one (and haven't got counter space to think about getting one!). I am always disappointed when I read a recipe title that sounds good and then get into it and see it is for the machine. I went the dill weed route as well with this as I am not fond of the seed. I used about 2 tb of dill weed and 2 tsp of dried minced onion. I love this as a way to use up that cottage cheese lurking in the fridge!

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Mar. 21, 2005

I made this yesterday and it turned out great! Very easy and fast to do compared to other yeast breads. I will definitely make it again!

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CHARMICHEAL

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Viroqua, Wisconsin, USA

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Reviewed: Oct. 15, 2004

I have been making this for years. Before that my mom made it and our family could never get enough. She would always make a double batch and it was gone in under 24 hours. I've never tried it with dill weed but I do go a little crazy with the dill seed. I use two tablespoons as opposed to two teaspoons. That was a mistake on my part when I first began to make it but I have never gone back. I also like the dried minced onion because it gives the bread a nice texture. It is also good bread without the dill at all (if you have a picky crowd). Most times I bake this in loaf pans because it is easier to slice and serve. Don't know if it is just my crummy oven but I cover the bread with foil to start with so that I don't over brown. I think I pull it off with 15 minutes to go. Might be time for me to whip up a batch...

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SUSIEJOHNSON

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Reviewed: Dec. 9, 2003

I made this last night and served it when my parents came over for dinner. It got rave reviews from everyone! I didn't have dill seed, so I used dill weed and I'd run out of minced onion so I just used some onion powder. It turned out really well. I've been munching on the leftovers today. I will definitely make this one again!

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LASERKITTY

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