Dill Bread Recipe for the Bread Machine
Dill bread has a lovely taste and texture. It’s perfect for toasting and topping with cream cheese. This savory bread is also great for sandwiches.
Last Updated on February 2, 2025 – Originally posted July 21, 2013
The Man of the House and I used to participate in a CSA (Community Supported Agriculture) program. Once a week we’d get a variety of veggies fresh from the farm.
One week our farm share included fresh dill.
I knew I’d seen a recipe for dill bread and thought this would be the perfect opportunity to give it a try.
I was a bit dubious about the cottage cheese in the recipe. I tried it anyway and you know what? The bread was VERY good. It had a lovely taste and texture.
The bread tasted great toasted and topped with cream cheese. We also used this savory bread in sandwiches.
Cottage Cheese
I’ve seen some recipes for dill bread that recommend you warm the cottage cheese before adding to the bread pan. This is because the temperature of the cold cottage cheese might affect the yeast and cause the bread not to rise as much.
If your machine is like my Zojirushi and has a warming cycle, that’s not needed. If your machine doesn’t have a warming or preheat cycle, you’ll want to warm the cottage cheese.
If you like this recipe, check out my collection of herb bread recipes for the bread machine. BTW, the rosemary bread is wonderful!!
Making Dill Bread
This makes a two-pound loaf of bread. Use the basic setting with the medium crust option.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (With my bread machine, I add the liquid first.)
Check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If needed, you can add a little water or flour.
When I make this again, I’m going to try adding more dill.
Dill Bread Recipe for the Bread Machine
Again, this is a recipe for a two-pound bread machine. Use the basic setting with the medium crust option.
1 1/3 cup cream-style cottage cheese
1/3 cup water
1 egg, beaten
4 cups bread flour
3 Tablespoons butter
1 Tablespoon sugar
1/3 cup chopped, fresh dill (OR you can use 2 1/2 teaspoons dried dill weed)
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 teaspoons active dry yeast
See below for metric measurements, as well as nutrition information, for this dill bread recipe for the bread machine.
Dill Bread Recipe for the Bread Machine
Recommended Equipment
Ingredients
- 1 1/3 cup (280 g) cottage cheese - Cream-style
- 1/3 cup (78.86 ml) water
- 1 egg - beaten
- 4 cups (500 g) bread flour
- 3 Tablespoons butter
- 1 Tablespoon sugar
- 1/3 cup (15.67 g) fresh dill - chopped OR you can use 2 1/2 teaspoons dried dill weed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 teaspoons active dry yeast
Instructions
- This makes a two-pound loaf of bread. Use the basic setting with the medium crust option.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (With my bread machine, I add the liquid first.)
- Check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If needed, you can add a little water or flour.
- When I make this again, I’m going to try adding more dill.
Notes
Nutrition
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
can I make the recipe into rolls?
What a great idea! I’ve never done that, but it should work just fine. You’ll need to adjust the baking time.
Is the yeast measurement correct? Most of my bread machine recipes call for 2 1/4 tsp or 1 packet yeast.
Yes, it’s correct. 🙂
Would it be OK to substitute Ricotta Cheese for the cottage cheese?
I haven’t tried that, but my guess is that it would work and be delicious! Let me know if you try it.
Hi Marsha
Would you put the dill in along with the flour or would you add it later like when the machine asks you to add seeds?
I’d put it in along with the flour. Then again, I haven’t had much luck with the add beep.
Really great results! Followed directions exactly but agree it needs more dill flavor. I use dried dill weed. Have a second loaf in the machine right now with about double the dill. Dill is our favorite herb so for us, more is better. This bread is great toasted with smoked salmon spread or with cream cheese and lox. Thanks for sharing this recipe!
The recipe I use for a smaller loaf used 1 heaping T of dill seeds and 1 T of dehydrated onion flakes. I think the onion flakes is what really makes it pop. Yum I’ll increase it to 1.5 T of each
I’ve made this recipe a couple of times to go with poached salmon and the dill flavor was perfect. I didn’t bake in the machine I baked it flat in the oven with no problem. I find the dill a mild flavor so it was not overwhelming even though there fresh dill sauce and the salmon poached with lemon, dill, onion and wine. It also reheats nicely.
I have garden fresh basil that is a strong flavor that I’m finding difficult to use. Any suggestions?
I love your flavor blends in recipes.
I wanted to make my mom’s dilly bread (casserole version) in my bread machine, but it was for a 1 1/2 # loaf and my machine starts at 2# as it’s smallest size. I knew that would throw off the cycle times, so I tried this 2# recipe. I had to add more water as the cottage cheese seemed on the dry side and it is now baking as I write this. I was unsure when to coat the top with coarse salt, so upon reviewing my mom’s recipe, I realized this recipe does not call for 1 T of onion flakes! The onion and salt topping is what makes this bread pop and mine is already in the bake cycle. I will try sprinkling onion salt and course salt when I remove the bread from the pan. Hope that will help, as the dill is great, but needs the onion to bring out the flavor (at least for me).
Next time I will add 1 T of dry onion flakes to the dough. Ah, nostalgia!
Interesting! How did it turn out?
As feared, the bread definitely lacked in flavor without the dry onion flakes. The addition of salt and onion salt to the crust did not compensate. The loaf did rise beautifully and had a nice soft texture.
If you are trying to regain the flavor of that 1970s era bread that everyone was baking in round glass casserole dishes, be sure and use the dried minced onion flakes, about 1 T. Thank you for your interest!
I.have a Hamilton Beach Bread machine. When do I add the cottage cheese for my dill bread recipe
Unless your bread machine manual has any input on this, I’d put the cottage cheese in with the liquid. Hope you like the bread!
I loved this bread. I didn’t have cottage cheese so I substituted sour cream and I added a cup of shredded cheddar cheese. Delicious!
Yum! That sounds great. Thanks for sharing!
I used to make this bread in a casserole about 50 years ago. It’s delicious and you don’t taste the cottage cheese (which I don’t care for). Can’t wait to try it as soon as I figure out how to use my used purchase. How important is the way you add the ingredients to the machine?
Hi Barb, I think that the bread turns out better if you add the ingredients according to the manufacturer’s specifications. I also think it adds to the life of the bread maker.
Usually it is pretty important. I just have a 2# Amazon Basics machine (a gift and it is very good), and as mine is newer, it is liquids first, then dry. I usually put the salt and sugar in liquid before flour, herbs whatever else. Yeast in a depression in flour last of all. But other older machines are like the author’s – ring of salt and ring of sugar over flour before yeast in the depression. The way the machine operates makes the order important, but frankly, I see no real difference.
In mine, the liquid first and dry next. That’s basically the same as author’s except mine was not at all picky about the dry placement. I put the sugar and salt in liquid only because it is then dissolved and not in unmixed pockets of dough. If you can’t find anything online to help you (instructions for almost anything can be found online, even old appliances), just try some test loaves of plain white bread – quick easy and no expensive ingredients. Try author’s machine’s method, then my newer one. See which works best. Easy test.
This has become my family’s favorite bread recipe so far. I “guesstimate” the ingredient amount to make it a 1 lb loaf, and it always turns out great. It’s the perfect bread for a sandwich, or just eat it with butter!
Ooo Dill! Is the dill overwhelming at all? I am not into pickles so I ask. I’ve done Rosemary as well as Basil bread – which gives me the opportunity to use that screamingly expensive local California Olive oil !!! – even making a large enough loaf to freeze (not that I really NEED to you understand!) LOL I love that it can be toasted as I am a big fan of toasting bread and I realllly need to stop making your white bread (http://www.breadmachinediva.com/2012/08/french-herb-bread/) one of these days haha as it’s waaay too good!
I didn’t find the dill overwhelming at all. Although I suppose that’s in the eye of the beholder. 🙂
Kim, I don’t think it’s “pickly” at all. The dill makes it nice and savory, not overwhelming. I have never made basil bread….sounds delicious!
I really wish you were able to include the reduced ingredients list for a smaller loaf, a 1 pound, or 1-1/2 pound loaf. Normally, I’ll just take the recipe and proportionately divide it to bring it down to a smaller size, which works pretty well. So, even though my machine will produce a two pound loaf, I just don’t want that large a loaf. Many of us out here, are in small households, and would prefer the smaller loaf. Besides, the two-pound loaf slices are too tall for my toaster!
I cut the recipe in half and it works fine for me. I just use the whole egg since I use small eggs. Everything else is pretty easy to do half of for a 1 lb loaf.
This should help. https://www.breadmachinediva.com/converting-bread-machine-recipes-for-differently-sized-machines/