Cottage Cheese Dill Bread

Cottage Cheese Dill Bread is soft, savory, and protein-packed. Dill, cottage cheese, and onion make this bread machine recipe a flavorful favorite.

Course Bread Machine Recipes

Cuisine American

Keyword Dill

Servings slices per two-pound loaf of bread

Calories 181kcal

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

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 liquids, here’s a little trick I use: I measure the water in a Pyrex measuring cup, then crack the egg right into the same cup. A quick whisk with a fork blends them together, and that way the egg is evenly distributed in the dough.
My Zojirushi has a warming cycle. So for my machine I quarter the butter and put it in the corners.
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 it looks too dry, add water a teaspoon at a time until it comes together. If it looks too wet, sprinkle in flour a tablespoon at a time until the dough reaches that nice, balanced texture

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.