Dill Bread

This dill bread gets its incredibly soft, moist crumb from an ingredient you might not expect: cottage cheese. Warmed cottage cheese goes right into the dough, where it adds moisture, a subtle tang, and a protein boost that keeps the bread tender for days.

Dill seed gives every slice a warm, slightly caraway-like flavor that pairs beautifully with the cottage cheese and minced onion. The dough comes together in one bowl, no kneader required. It should feel stiff but not heavy. Add the flour gradually and stop when it feels like standard bread dough.

After two rises, bake it in a loaf pan or free-form on a cookie sheet. While the bread is still warm, brush the top with soft butter and sprinkle with salt. That salty, buttery crust is half the reason to bake this.

Pro Tips

• Heat the cottage cheese to lukewarm, not hot. Hot cottage cheese will kill the yeast.
• The flour amount is flexible. Start with two cups and add more a little at a time until the dough pulls away from the sides of the bowl.
• Shape a free-form round loaf on a cookie sheet for a rustier crust with more surface area.
• Brush the butter on while the bread is still hot so it melts into the crust.

Variations

• Add a tablespoon of fresh chopped dill alongside the dill seed for a stronger herb flavor.
• Fold in shredded cheddar or Gruyere for a cheesy dill bread.
• Use the dough for pull-apart rolls instead of a single loaf. Reduce baking time to about 20 minutes.