Cottage Cheese Dill Bread

This recipe has been updated and moved to the new blog.
You can find it here: Cottage Cheese Dill Bread on The Creekside Cook

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8 Responses to Cottage Cheese Dill Bread

  1. Ellyn says:

    It’s still a fav! Yum!

  2. stan says:

    This looks perfect for Thanksgiving. I will be a welcome guest I think! -stan

  3. susan boldman says:

    I’m going to get the ingredients and make it this afternoon. Years ago I used to buy Dutch Dill bread and it isn’t around anymore. Thanks!

  4. annbb says:

    I had a very similar bread many years ago. One of my very favorite breads EVER! (There are times when I wish I still ate wheat – this is one of those moments.)

    Ada’s Dill Bread

    2 pkgs. dry yeast
    1 C. warm water
    2 C. cottage cheese
    4 T. sugar
    2 T. minced onion
    3 t. dry dill weed or 3 T. minced fresh
    2 t. salt
    1.2 t. baking soda
    2 eggs
    1 T. veg. oil
    5 1/2 – 6 1/2 C. flour

    Dissolve yeast in the warm water. Combine all ingredients except flour and beat well. Add flour gradually. Turn onto floured surface and knead until smooth. Place in a greased bowl and let rise till double. Punch down. Divide dough into 3 portions and form into loaves. Put into 3 well greased pans and let rise again. Bake @ 350 for about 30 minutes. Cool out of pans on a rack.

    This is especially wonderful with chicken noodle soup.

    From: Tammy Atkins – we had it at the Hubbell’s house in the Ozarks with Chicken Noodle Soup. It was delicious! As she says: “This is the recipe as it appears in the booklet. I always just make two big loaves instead of three smaller ones. Also, I grate the onion rather than mincing it. This makes a good loaf of bread that keeps nicely!” “This recipe came from a booklet BREADS from Amish and Mennonite Kitchens, Pennsylvania Dutch Cookbooks, published by Good Books, 1982.”

  5. Donalyn says:

    I would think so, Stan!

    Sue- I know the bread you mean – it was my favorite too, and it has been years since you could find it in the store.

    Ann – that is the old recipe I used to have as well. I changed it because we found that version to be too sweet, and the baking soda didn’t seem to do much. I don’t think fresh dill weed works nearly as well though – the dried has a much more concentrated flavor. Thanks for telling me the source of the original – I just have it hand written on an old recipe card.

  6. Dhar says:

    Could this be made with Bread Flour and what would the results be?

  7. Donalyn says:

    I am sure it would be just fine with bread flour – just a little chewier texture maybe, which would not be a bad thing at all.

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