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.
Cottage Cheese Dill Bread
- 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
- 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.