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Dilly Bread

Dilly Bread


"A wonderful savory yeast bread. There is no messy kneading; it rises in the saucepan!"
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2 h 25 m servings 138 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

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  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.


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

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Read all reviews 47
  1. 58 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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 o...

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

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

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.

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.

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 d...

So easy to make, and my husband's favorite bread now.

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 ...

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