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 easy? 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's fabulous toasted and makes awesome sandwich bread because it's not too heavy! Ready to get started?
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 original 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 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 project has been on the back-burner for a long time!!
It's an interesting batter bread that has baking soda along with the yeast. That's unique but I think the soda 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!
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 layer cake pan or casserole it makes a round loaf. How about a beautiful wedge of light, tasty bread for supper tonight? Enjoy!
A batter bread you make with a bowl and a spoon. No mixer or kneading required. Light, tasty, and full of flavor.
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Love, GB (Betty Streff)
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I think I need to make this soon! Will be perfect with soup season coming up. 🙂
Looks great. Can sugar substitute be used? I wish the nutrition breakdown was also posted.
Hi Sally!
So sorry I didn't see your comment until now! I'm just getting started and determined to make this part of my everyday routine! I have not made this with a sugar substitute so I checked online and came up with this website which looks like a wealth of information! https://blog.kingarthurflour.com/2017/05/16/reduce-sugar-in-yeast-bread/
Good luck!!
Why would you need a sugar substitute if there is no sugar listed in the ingredients for Dilly bread? Did I miss something?.
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!
can i substitute Almond Flour ?
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!
What kind of cottage cheese? Dry curd or creamed?
I used 4% milk fat small curd creamed cottage cheese. Great question! I'll amend the recipe!
Plain or self rising flour?
plain flour- there is yeast in the recipe! Thanks for asking!
[…] the top picture, I served GO GO Goulash with Millie’s Dilly Bread, toasted and buttered! SO […]
[…] 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 […]
[…] 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/ […]
This recipe doesn't call for salt was it omitted by accident?
I don't use salt but you can add a teaspoon or two if you like. Cottage cheese is fairly salty.