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 (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.
The original Cottage Cheese Dill Bread recipe is from The Enchanted Broccoli Forest. It is double my version and baked in a 9×5 inch loaf pan. We only need small loaves, so my version is an 8×4 inch loaf.
I could have gone with an even smaller pan such as around 3×5 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.
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 1/2 packed teaspoons of wispy, soft fresh dill and thought that was enough. Feel free to use more or less.
Recipe
Cottage Cheese Dill Bread
Ingredients
- 1 cup all-purpose flour 130 grams
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons dried dill
- 1/2 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 8×4 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.
Anna
I love the gluten-free changes you made and will try them as well. Thanks so much!
Sharlana
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!
Anna
Jennifer, the best thing to do would be to freeze it overnight.
Jennifer
If serving the next day, does this need to be refrigerated?
Anna
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.
Gen
Hi: I had that cookbook so thanks for posting this one! No cottage cheese on hand, Could I substitute plain yogurt?
Anna
Thanks for the tip on the thyme, basil and ground oat addition!
Cindy Deachman
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.
Sonya
I think I made something like this in the past. It sounds quite ymmy!
Anna
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.
Phyllis
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!!