Baking Bread

By February 18, 2021No Comments

This is my favorite bread recipe.  I got it from a Colorado cookbook that I have lost but have made it so many times I have the recipe memorized.  The cottage cheese makes it extra moist.  The secret however is in the Dill Dough.

Dill Bread


1 package of dry yeast

¼ cup warm water

1 teaspoon sugar

1 cup of creamed cottage cheese, warmed.

1 egg

2 tablespoons sugar

1 tablespoon of dry minced onion

1 tablespoon of melted butter

2 teaspoons of dill seed

½ teaspoon of dill weed

1 teaspoon salt

¼ teaspoon baking soda

2 ¼ cups of flour

2 tablespoons of melted butter
¼ teaspoon of salt


  1. Dissolve yeast in warm water with 1 teaspoon on sugar. Let stand for approx. 10 minutes to activate.
  2. Combine warm cottage cheese with egg, sugar, minced onion, melted butter dill seed, dill weed, salt and yeast mixture.
  3. Slowly add the flour – working it until it becomes dill dough.
  4. Cover the dill dough with a damp towel and let it set until it doubles in size – about one hour.
  5. After one hour, punch down the dill dough and kneed it for about 10 minutes.
  6. Place the dill dough in a greased (I use butter flavored Non-stick Cooking Spray) bread pan and let sit until it again doubles in size – about 45 minutes.
  7. Bake at 375 for 15 minutes.
  8. Lower Temperature to 300 degrees and bake for an additional 25-30 minutes. Until golden brown and it passes the toothpick test.
  9. Brush with the melted butter glaze.

Now, I know we’re not supposed to be eating bread, but I this one is definitely good for holiday or special occasion dinners for sure.  We all have to indulge sometimes.

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