One Christmas holiday season about 15 years ago, some dear friends, Jan and Mike, showed up at our front door on a snowy, blustery day with a warm loaf of this amazing Dill Bread.
I thought I had died and gone to heaven.
After sharing with my family devouring this luscious loaf, I quickly begged for the recipe. Jan sweetly obliged, and I have been making this bread at least once a year ever since.
This bread is so right up my alley of flavor fiestas! Sauteed buttery onion flakes and dill seed baked into this dense, no-knead bread and topped with a sprinkling of coarse sea salt. A cup of cottage cheese in the dough makes it moist and dense.
Yesterday was a bit windy and rainy and seemed a perfect day to let an easy loaf of bread raise and bake for dinner to accompany a beef pot roast and caramelized butternut squash. A perfect Fall feast.
Here’s the recipe for “Jan’s Dill Bread”
1 pkg dry yeast
1/4 cup warm water
2 Tbsp sugar
1/4 c olive oil
2 Tbsp minced onion flakes
2 Tbsp butter
1 c cottage cheese
1/4 tsp baking soda
1 egg
2 Tbsp dill seed
1 tsp salt
2 1/2 c flour
Soften onion in butter over low heat and let cool.
Dissolve yeast in warm water. Add all ingredients except flour, and mix well. Then stir in flour to make stiff dough.
Let rise until doubled (an hour or so). Punch down and place in greased 2 qt casserole or baking stone. Let rise 40 min. Bake for approx. 30 minutes at 350 degrees F until well browned.
Brush top with butter and sprinkle with coarse sea salt.
ENJOY! (and thanks Jan!)
Cheers & Hugs
Jodi
the creative life in between 
Thanks for the recipe! I’m going to try this soon! I have some dill from my indoor herb garden that needs to be used. Oh I’m soooo excited! Thanks again!
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Awesome. I think you will love. Let us know. 🙂
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Wow this has to be incredibly good!
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It is John – you should try it! Super easy to make 🙂
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Cottage cheese? And sea salt sprinkled on top? HEAVEN! This sounds to die for. Jodi, you call for dill seed. Can I use dill weed instead or is it the same thing?
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Oh Barbara – you will love. But I would stick with the dill SEED – it is completely different than dill weed. It gives it more like a rye or caraway bread taste/texture/feel, and the cottage cheese makes it so moist and dense. some butter melted on top of the warm loaf and then coarse sea salt give it the perfect finish. Hope you make it and enjoy.
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OK, I will definitely go buy some. Coarse sea salt!! I just love that stuff on bread. I will wait until Hubby returns from Asia to make this. You know by then he will be so tired of Chinese that this will fit the bill entirely. I did not make the apple dumplings, by the way, because he wanted to watch his calorie before the trip. I’m thinking they’ll be great for this homecoming too!!
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Thanks for sharing my dill bread recipe Lenore! What a fun surprise to see. I hope you liked it.
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