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 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!
Dilly Bread Was Raised Right Here In Nebraska.
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!!
Here’s The Dilly Dough!
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!
Now Look At 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 layer cake pan or casserole it makes a round loaf. How about a beautiful wedge of light, tasty bread for supper tonight? Enjoy!
You Will Need:
- Microwave safe mixing bowl
- Mixing spoon
- Measuring spoon
- Loaf pan or round cake pan
- Non-stick cooking spray
- Dill seed
- Instant minced onion
- Baking Soda
- Cottage cheese small curd, creamed, 4% fat
Millie's Dilly Bread
A batter bread you make with a bowl and a spoon. No mixer or kneading required. Light, tasty, and full of flavor.
- 1 package 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
- Dissolve yeast in water, set aside.
- 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.
- 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.
- Let the dough rise in the same bowl until doubled in size, about one hour, Cover the bowl lightly with a clean dishtowel.
- 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.
- 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.
- Cool before slicing.
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!
Are you spending more time in the kitchen and around the dinner table together these days? 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)
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.
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/
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 ?
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!
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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.