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How To Make Delicious No-Knead Dilly Bread

Published: March 27, 2020 • 
Last Modified: April 9, 2024
Published: April 9, 2024

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It's Easy One Bowl No Mixer No Kneading

sliced dilly bread

Dilly bread is a big deal in so many ways. How does this sound? One bowl, no mixer, no kneading, and so versatile! How's that for easy?

The bread is light and packed with flavor! Bake it in an 8" or 9" round for a cottage-style loaf or a regular 9" x 5" bread pan. It's fabulous toasted and makes awesome sandwich bread because it's not too heavy! Ready to get started?

This delicious bread recipe is an old favorite. It's so good and requires no bread-baking skills whatsoever! All you need is a bowl and a spoon!! Recently, I had some cottage cheese I needed to use up, so I decided to bake some!

Dilly Bread Was Raised Right Here In Nebraska.

I researched other dilly bread recipes and found this one is over 60 years old! It was a Pillsbury Bake Off winner in 1960! Here's the part I love most: It was submitted by Leona Schnuelle from Crab Orchard, Nebraska, my home state! Go, Leona!

I got the original recipe from Millie Rogers, my best friend Nancy's mom. I wonder if Millie and Leona ever met or how the recipe found its way into Millie's recipe box. Nancy was my maid of honor, and Millie was a legendary cook!

I dug through my overstuffed old recipe box and finally located it. Somewhere along the line, in one of my many stabs at taming the mess, I'd recopied the yellowed old hand-written card onto a cute new one from my favorite country store, and here it is! As you can see, that recipe box clean-up project has been on the backburner for a long time!!

Dilly Bread Batter Is Very Unique

It's an interesting batter bread that has baking soda along with the yeast. That's a unique combination, but I think the soda plays well with the cottage cheese and makes the loaf nice and light! Combine all the ingredients in a bowl with a sturdy spoon and cover it with a clean tea towel.

Let it rise until it's double, then punch it down and put it in a pan, let it rise again, and bake!

It takes no kneading at all! I'm not kidding. You simply need to give it some time to rise, punch it down and let it rise again in the pan, and bake it, allowing the yeasty, oniony, dilly-icious fragrance to fill your home!

And there you have it! Millie's Dilly Bread. A great addition to a simple soup or salad meal! Enjoy!

You Will Love Light Delicious Dilly Bread

See the little dill seeds peeking out and the lovely brown flecks from the cottage cheese? It was born to toast; I am not kidding!! Dilly bliss. So welcome at any table! Bake it in a loaf pan, making wonderful sandwich bread, too. Simply dill-icious!

Baking it in a layer cake pan or casserole makes a round loaf. How about a beautiful wedge of light, tasty bread for supper tonight? Enjoy!

What You Will Need To Bake Dilly Bread

  • Microwave-safe mixing bowl
  • Mixing spoon
  • Measuring spoon
  • Loaf pan or round cake pan
  • Non-stick cooking spray
  • Flour
  • Water
  • Yeast
  • Sugar
  • Dill seed
  • Instant minced onion
  • Baking Soda
  • Egg
  • Cottage cheese small curd, creamed, 4% fat
Yield: 16 slices

Millie's Dilly Bread

sliced dilly bread

A batter bread you make with a bowl and a spoon. No mixer or kneading required. Light, tasty, and full of flavor.

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 2 hours 55 minutes


  • 1 package dry yeast
  • 1/4 cup warm water
  • 1 cup small curd creamed cottage cheese 4% fat
  • 2 Tbsp butter, softened
  • 1 Tbsp instant minced onion
  • 2 tsp dill seed
  • 1 tsp baking soda
  • 2 Tbsp sugar
  • 1 egg lightly beaten
  • 2 1/4 cups flour


  1. Dissolve yeast in water, set aside.
  2. In a microwave-safe bowl that you have sprayed with non-stick coating, heat cottage cheese in the microwave for 30-60 seconds until it's about as warm as bathwater but not hot. this makes the yeast work its magic.
  3. In the same bowl, add all other ingredients except the flour and stir until well combined. Next, add flour gradually and stir until it makes a medium-firm dough.
  4. Let the dough rise in the same bowl until doubled in size, about one hour, Cover the bowl lightly with a clean dishtowel.
  5. Punch down dough and form into the desired loaf shape. Put in a sprayed loaf pan or cake pan and let it rise again until double. This should take less time than the first rising.
  6. Bake at 350 degrees for 40-45 minutes until the crust is a beautiful golden brown. When it's done it will sound hollow when you tap it. Brush top with melted butter if you like.
  7. Cool before slicing.

I originally posted this recipe during the pandemic, telling my readers to stay safe at home because we were all in this together! Looking back, I've been writing for years with messages of encouragement. GB's Kitchen grew out of my love for family and home because food is my main love language.

Here are more of my favorite bread recipes: Easy Beer Bread and Quick French Bread Loaf. Hungry for more? Just type bread in the search bar!

If you liked this recipe, you are my people! Please share it on your social media accounts, such as Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me on Facebook and Pinterest. I share easy, delicious, family-friendly recipes there every week!

Love, GB (Betty Streff)

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16 comments on “How To Make Delicious No-Knead Dilly Bread”

      1. Nope, Ellen. You caught my mistake. Yeast breads all need some sugar and I omitted it by mistake in this recipe! I've gone back and corrected my mistake. No, sugar substitute isn'y good yeast food or people food for that matter!

    1. Hi Sandie,
      I have to admit I haven't tried it but the research I did would suggest almond flour does not lend itself well to yeast breads. However, another website suggested experimenting with using more yeast to offset the heavier weight of almond flour and using less of it, adding gradually until the dough seems to have the right texture. As with all cooking, a lot can be learned from trial and error! Good luck!

  1. […] the top picture, I served GO GO Goulash with Millie’s Dilly Bread, toasted and buttered! SO […]

  2. […] month I re-posted an old favorite, Millie’s Dilly Bread. The recipe won the Pillsbury Bake Off in 1960 and the winner was from Nebraska! So many people […]

  3. […] Dilly Bread! It’s an oldie but a goodie. The recipe originated in Nebraska and was a Pillsbury Bake-Off winner in 1960. You don’t need any bread-making skills at all to bake a loaf! All it takes is one bowl and a spoon! You don’t even have to knead it! Most important of all, it’s light and tastes super dilly-icious!https://gbskitchen.com/millies-dilly-bread-recipe/ […]

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