So fluffy and soft dill bread made with cottage cheese! Simply mix the ingredients in a bowl, pour in a bread loaf pan and bake! Serve with butter, cream cheese or pickles on top!
Dill Bread with Cottage Cheese Recipe
Have dill and not sure what to do with it? Make this super soft homemade dill bread! What makes it so soft? It’s made with cottage cheese that’s going to make a really fluffy slice of bread!
I make this loaf of bread a couple times during the Summer, using it for sandwiches and snacks. I love mine with butter spread on top, while my husband loves cream cheese on his. And the kids? They love butter and slices of dill pickles on theirs! I hope you try it soon!
Looking for more bread recipes baked with garden veggies and herbs? Also check out my Glazed Zucchini Bread, Sugar Glazed Cucumber Bread and Cheddar-Jalapeño Cornbread.
Ingredients for Soft Dill Bread
- Fresh Dill, finely chopped. Best from the garden or farmers market!
- All-purpose flour, I’ve also tried this recipe with a 50/50 blend of all-purpose and whole wheat flour and it turned out well!
- Honey, this adds a tiny (it’s only 1 tablespoon) bit of sweetness that I definitely recommend you try!
- Butter, melted or softened works, it just needs to be able to be easily mixed.
- Other: Baking powder, baking soda, salt and eggs.
How to Make Dill Bread
Spray a bread loaf pan with nonstick spray.
Mix together flour, baking powder, baking soda and salt in a medium sized bowl.
In a large bowl mix together cottage cheese, eggs, honey and melted butter, mixing it with a hand mixer.
Add fresh dill and mix with a spoon.
Add flour mixture into the dill mixture and continue mixing. The dough is going to feel a little stiff, but don’t worry – this is what we want!
Pour the mixture into the bread loaf pan, smoothing it out on top with a spatula.
Bake until lightly browned, about 35 minutes.
Remove from oven and allow to cool before removing from the pan.
Slice and enjoy this delicious cottage cheese dill bread!
Storing Bread
Wrap bread in plastic, or store in a plastic bag, leaving it on the counter, up to 3 days. If you’d like to make a couple loaves to freeze, allow to cool before wrapping it in foil and placing in a freezer bag. Frozen dill bread lasts for 3 months.
Pin for later:
So Soft Cottage Cheese Dill Bread
PrintIngredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cottage cheese
- 2 large eggs beaten
- 1 tablespoon honey
- ¼ cup butter melted (this is 4 tablespoons)
- 2 tablespoons fresh dill finely chopped
Instructions
- Preheat oven to 350 degrees F. Spray a bread loaf pan with nonstick spray.
- In a medium bowl mix together flour, baking powder, baking soda and salt.
- In a large bowl mix together cottage cheese, eggs, honey and butter with a hand mixer until combined. Add dill and mix with a spoon.
- Add flour bowl into wet ingredients bowl, and mix at a medium speed until combined, careful to not over mix. The dough will seem a little stiff but that’s ok!
- Using a spatula, spread it into the bread loaf pan, smoothing out the top.
- Bake for 35-40 minutes, or until lightly browned on top.
- Remove from oven and allow to cool before removing from pan and slicing. I love mine with butter on top, but cream cheese is good too!
Heidi says
Very good and easy recipe. I love dill and doubled the recipe amount, but that’s just my preference.
Pamela Reed says
Can’t be mad about extra dill! 🙂
Sadie says
I made this last night – delicious! Even better on day 2! It slices so thinly and well. My herb garden is about to bolt (I’m in Phoenix, summer is our dormancy season), so I mixed in closer to 6 T of fresh dill, some green onions, and shallots. I used fat free cottage cheese and it worked fine. Also finished under the broiler for 90 seconds, to brown the top. Thank you!
Lorraine Runstedler says
You are amazing Pamela! I am definitely going to make this bread soon –