Millie’s Dilly Bread Recipe
We’re all sticking close to home these days and we’ve all got a lot of time to think. What’s more, with our temporary “new normal” stay at home life, those mealtimes come around quickly! I enjoy messing around in my kitchen especially now that we’ve updated. It must have been the cool cloudy day (come on sunshine, hurry up and get here!) but I remembered an old favorite. It’s so good and requires no bread baking skills whatsoever! All you need is a bowl and a spoon!! Suddenly, I was hungry for dilly bread!
I thought this would be a great time to repost this with some better, updated photos taken in my kitchen with better lighting! (So thankful!) I couldn’t resist doing a quick peek at other dilly bread recipes online. What I found tickled me so much I have to share! Turns out this recipe is 60 years old this year! 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 recipe from Millie Rogers, my best friend Nancy’s mom. I have to 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 over-stuffed old recipe box and finally located it. Somewhere along the line, in one of my many attempts 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 project has been back-burnered for a long time!!
Dilly Bread? What’s the Big Dill?
Dilly bread really is a very big deal in so many ways. How’s this sound? One bowl, no mixer, no kneading and so versatile! How’s that for GB easy? And, the bread is light and packed with flavor! Bake it in an 8″ or 9″ round for a cottage style loaf or in a regular 9″ x 5″ bread pan. It is fabulous toasted and makes awesome sandwich bread because it’s not too heavy! Ready to get started?
Here’s the dilly dough!
It’s really sort of a batter bread that has baking soda along with the yeast. That’s unique but I think it plays nice with the cottage cheese and makes the loaf nice and light! It takes no kneading at all! I’m not kidding. Now all that’s left to do is give it some time to rise, bake it and let the yeasty, oniony, dilly-icious fragrance fill your home! And there you have it! Millie’s Dilly Bread. A great addition to a simple soup or salad meal! Enjoy!
Here’s the finished product! What’s not to loaf?
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!
If you bake it in a round pan or casserole it makes a round loaf. How about a beautiful wedge of light, tasty bread for supper tonight? Enjoy!
Millie’s Dilly Bread
A wonderful one bowl batter bread packed with flavor!
- 1 package yeast
- 1/4 cup warm water
- 1 cup cottage cheese small curd, creamed, 4% fat
- 2 Tablespoons butter softened
- 1 Tablespoon instant minced onion
- 2 teaspoons dill seed
- 1 teaspoon baking powder
- 1 egg lightly beaten
- 2 1/4 cups flour
- 2 Tbsp sugar
Dissolve yeast in warm water, set aside. In microwave safe bowl that you have sprayed with non-stick coating, heat cottage cheese for 30-60 seconds until it's about bath-water warm but not hot. About 110 degrees is perfect for the yeast to work its magic. In the same bowl add all the other ingredients except flour and stir until well blended. Add flour gradually and stir until it makes a medium firm dough.
Let rise in the same bowl until doubled in size, about one hour. Lightly cover the bowl with a dishtowel while it's resting.
Punch down dough and put in a greased loaf or round pan and let it rise again until doubled. The second rising should not take as long.
Bake at 350 degrees for 40-45 minutes and crust is a beautiful golden brown. When it's done it will sound hollow when you tap it. Brush the top with melted butter if you'd like.
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you!
If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!
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 love language. Stay safe at home. We’re all in this together!!
Love, GB (Betty Streff)