Cottage Cheese Dill Bread

Cottage cheese 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.

Course Bread Machine Recipes

Cuisine American

Keyword Dill

Servings slices per two-pound loaf of bread

Calories 181kcal

Equipment

Ingredients

1 1/3 cup cottage cheese
1/3 cup water
2 Tablespoons water - Not a typo, the software won't let me add the water in one line.
1 egg - beaten
4 cups bread flour
3 Tablespoons butter
1 Tablespoon sugar
1/2 cup fresh dill - chopped OR you can use 4 teaspoons dried dill weed
1 Tablespoon dehydrated minced onion
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 teaspoons active dry yeast

US Customary - Metric

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.)
Speaking of the liquids, I measure the water in a Pyrex measuring cup. Then I add the egg into the cup with the water, and beat the egg there. It helps the egg to be more evenly distributed throughout the bread dough.
Check on the dough after five or ten minutes of kneading. It’s especially important with this recipe because of the cottage cheese. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If the dough is too dry add liquid a teaspoon at a time until the dough balls up. If it looks too wet, add flour a tablespoon at a time until it looks as expected.

Notes

This makes a two-pound loaf of bread. Use the basic setting with the medium crust option.

This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.

Nutrition