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Home » Quick Breads

Cottage Cheese Dill Bread No Yeast

Modified: Mar 18, 2025 · Published: Jun 25, 2016 by Anna · This post may contain affiliate links · 11 Comments

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Like Beer Bread, Cottage Cheese Dill Bread is the kind of loaf you bake up a few hours before a meal.  It's a quick bread recipe with no yeast, so there's no rising time. And if you have cottage cheese in the refrigerator there's a good chance you have all the other ingredients as well.

Cottage Cheese Dill Bread No Yeast
cottage cheese dill bread

The original Cottage Cheese Dill Bread recipe is from The Enchanted Broccoli Forest. It is double my version and baked in a 9x5 inch loaf pan. We only need small loaves, so my version is an 8x4 inch loaf.

Cottage Cheese Bread

I could have gone with an even smaller pan such as around 3x5 or maybe even a little square dish, but at the end of the day it probably doesn't matter because this bread is so flexible. Whatever you bake it in, even a round cake pan, would be great. As for taste, it has a little sweetness to it, but it's definitely not sweet enough for dessert. It's more of a side dish bread.

Dill bread with cottage cheese

Update: The original recipe called for dried dill, but I recently picked some of my fresh dill (it needed a trim!) and tested it in the bread. Fresh dill is just as good if not better. I used about 1 ½ packed teaspoons of wispy, soft fresh dill and thought that was enough. Feel free to use more or less.

Low Carb or Gluten Free Cottage Cheese Bread

To make this lower in carbohydrates and/or gluten-free, substitute your favorite keto flour for the all-purpose and use a monk fruit and allulose blend for the sugar.

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Recipe

Cottage Cheese Bread

Cottage Cheese Dill Bread

Anna
Cottage Cheese Dill Bread is a quick bread.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Side Dish
Cuisine American
Servings 10 slices
Calories 95 kcal

Ingredients
 

  • 1 cup all-purpose flour (130 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons dried dill
  • ½ cup cottage cheese low fat is fine
  • 1 large egg
  • 3 tablespoons milk or buttermilk
  • 2 tablespoons sugar
  • 2 tablespoons melted butter

Instructions
 

  • Preheat oven to 350 degrees F. Grease an 8x4 inch or slightly smaller loaf pan and line with a strip of parchment.
  • In a mixing bowl, stir together the flour, baking powder, baking soda, salt and dill.
  • In a second bowl, stir together the cottage cheese, egg, milk, sugar and butter.
  • Add the wet ingredients to the dry and stir to make a fairly stiff batter. Spoon it into the pan and spread it evenly with the back of a scraper.
  • Bake for 45 to 50 minutes or until it appears done. Let cool for about 30 minutes before serving.

Notes

If you only have a 9x5 inch loaf pan, double the recipe and use that. This recipe is designed for a fairly small loaf pan.

Nutrition

Calories: 95kcalCarbohydrates: 13gProtein: 3gFat: 3g
Keyword bread, cottage cheese
Tried this recipe?Let us know how it was!

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Comments

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  1. Anna says

    March 04, 2021 at 1:06 pm

    I love the gluten-free changes you made and will try them as well. Thanks so much!

  2. Sharlana says

    March 04, 2021 at 12:24 pm

    I used King Arthur All Purpose Gluten Free flour to make this bread. I added xanthan gum and 1/4 cup rolled oats and some extra milk to the batter. I also used honey to substitute for the sugar. I always double the recipe to make a full loaf of bread. This bread is wonderful for sandwiches! Nice flavor and doesn’t fall apart! Thanks for the great recipe!

  3. Anna says

    August 15, 2020 at 5:47 am

    Jennifer, the best thing to do would be to freeze it overnight.

  4. Jennifer says

    August 14, 2020 at 2:52 pm

    If serving the next day, does this need to be refrigerated?

  5. Anna says

    March 28, 2020 at 2:24 pm

    Gen, I'm not sure. Cottage cheese is so thick, plus it's got the curds to add to the structure. You could play around and try it, but it's probably best with the cottage cheese.

  6. Gen says

    March 28, 2020 at 1:56 pm

    5 stars
    Hi: I had that cookbook so thanks for posting this one! No cottage cheese on hand, Could I substitute plain yogurt?

  7. Anna says

    July 03, 2018 at 3:04 pm

    Thanks for the tip on the thyme, basil and ground oat addition!

  8. Cindy Deachman says

    July 01, 2018 at 8:33 am

    I made this delicious loaf cutting both sugar and butter by half. Instead of dried dill, I used twice as much fresh thyme & basil. Oh, and in the interest of reducing my cholesterol count, I used half ground oats, half flour. Delicate and moist.

  9. Sonya says

    June 27, 2016 at 9:09 am

    I think I made something like this in the past. It sounds quite ymmy!

  10. Anna says

    June 25, 2016 at 3:06 pm

    Phyllis, that's great! I love your idea of baking it in the little 6 inch cake pan. I have a 6 inch cake pan and might try that next time. Glad you found a good way to use up that last 1/2 cup cottage cheese. Also, thanks for the tip on using cake flour. I just bought some King Arthur gluten free flour and am thinking of making it as a gluten-free bread.

  11. Phyllis says

    June 25, 2016 at 2:24 pm

    I had exactly 1/2 cup cottage cheese left from something I made earlier in week. I didn't have all purpose flour though, but did have cake flour. So I used the cake flour & baked it in a little six inch cake pan. It turned out great & I will be making it again for sure. THANKS!!

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