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!
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!!
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!
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!
A batter bread you make with a bowl and a spoon. No mixer or kneading required. Light, tasty, and full of flavor.
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)
Sign up for my newsletter and receive a free gift! A printable sign that would look great in your kitchen, framed above your sink, or just placed anywhere to remind us how lucky we are to have dirty dishes!
Sign up now!
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.
Can you help me with the “creamed” cottage cheese? What is that? I have 4% small curd cottage cheese but the container does not say creamed. Is there something I need to do with it?