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, 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 recipe is from The Enchanged Broccoli Forest. It is double this and baked in a 9×5 inch loaf pan. I halved it and baked it in an 8×4 inch loaf pan so my loaf was a little stubby, but still very tasty.
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.
Cottage Cheese Dill Bread
- 1 cup unbleached all-purpose flour
- 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
- 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.