Best 7 Dill Cottage Cheese Bread Recipes

COTTAGE CHEESE-DILL SKILLET BREAD

Steps:

• In the bowl of electric mixer, gently combine the yeast, 1/4 cup flour, and water. Let sit until foamy, about 10 minutes. Meanwhile, place the cottage cheese in the top of a double boiler full of boiling water, and stir until warm to the touch, or microwave until warm. Add the melted butter to the yeast mixture, and mix on medium speed for 2 minutes.
• Add the warmed cottage cheese, baking soda, sugar, salt, dill seed, onion, snipped dill, egg, and the remaining dry flour to the yeast mixture, and mix on high speed to make a stiff batter, about 3 minutes. Scrape down the sides of the bowl, cover, and set batter aside in a warm place to rise until doubled in bulk, 30 to 40 minutes.
• Spray an 8-inch cast-iron skillet generously with vegetable cooking spray, and set aside. Scrape out the batter, and pour it into the skillet. Spray plastic wrap with cooking spray, and place over the dough, pressing down on the wrap to even out the top of the dough. Lift the plastic wrap so it is not touching the surface of the dough, and let the dough stand in a warm place until doubled, about 25 minutes.
• Heat the oven to 350 degrees. Remove the plastic wrap, transfer the dough to the oven, and bake until golden brown, about 35 to 40 minutes. If the bread begins to get too dark, cover it loosely with aluminum foil. Remove the pan from the oven, and transfer to a wire rack to cool. Serve the bread warm, cut into wedges.

COTTAGE CHEESE-DILL BREAD

Steps:

• Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
• Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk.
• Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled.
• Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
• Remove loaves from pans; brush with melted butter. Cool completely on wire racks.

COTTAGE CHEESE DILL BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle; press start.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
• Let cool to room temperature before slicing.

COTTAGE CHEESE DILL BREAD

Steps:

• 1. Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and stir to dissolve the yeast. Add all remaining ingredients except flour to the bowl and mix until a dough has formed. Switch over to the dough hook and stir at low speed. Add flour 1 cup at a time until you have a soft dough that clears the sides of the bowl. Continue kneading on low speed for 5-6 minutes. Transfer the dough ball to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place. Let rise until the dough has doubled, about 1 1/2 hours.
• 2. When the dough has doubled, punch it down and shape into a log the size of a loaf pan. Place into a lightly greased loaf pan and press down gently so that the dough touches all sides of the pan. Cover with plastic wrap and let rise again in a warm place, 30-60 minutes. When the loaf has risen, remove the plastic wrap and preheat the oven to 350-degrees. Bake for 30 minutes, then cover with aluminum foil to prevent over-browning and bake another 15-20 minutes longer. Let cool for 5 minutes and then remove from pan and cool to room temperature on a wire rack.

COTTAGE CHEESE DILL BREAD

Steps:

• Dissolve yeast in warm water, w/ honey. Stir in 2 1/2 cups flourBeat thoroughly to form thick batter. Cover and set aside in warm place to rise 45 minutes until doubled in bulk. Saute diced onion in oil until translucent. Set aside to cool. Add cooked onions to riser starter with eggs, corn oil, cottage cheese, dill and salt. Fold in 3 cups (or so) flour, turning bowl 1/4 turn between folds. When dough is too thick to fold in more flour, turn it out onto floured board. Knead dough 5 minutes, using flour to keep from sticking to board. Put dough into oiled bowl, cover and let rise until doubled in size, 40 minutes. Punch down & let rise again. Shape into 2 loaves and place in oiled pans. Let rise to double in size, about 25 min. Brush top with egg wash and bake in 350 degree oven 50-60 minutes.

DILL COTTAGE CHEESE BREAD

Steps:

• Soften yeast in the water while you heat the cottage cheese in a saucepan to lukewarm. Stir in the shortening, sugar, onion, dill seed, salt, and baking soda. Add this to the yeast water business (which you've put in a large bowl now) and beat in the egg. Add the flour, a bit at a time, stirring to make a soft dough. Now. Ready? Take a deep breath and start kneading, on a lightly floured board, and keep it up for 5 minutes. Put it in a greased bowl, turning the dough over once to grease its bottom. Cover and let it stand in a warm place (If in doubt about how warm, see June issue of FAMILY CIRCLE) for an hour to an hour and 20 minutes. Punch it down, cover, let it rest for 10 minutes, then shape it into 2 small loaves in greased loaf pans or 1 round loaf in a casserole dish. Cover and let rise again till nearly double, 30-45 minutes. Bake at 350˚ for 40 minutes. Then remove from pans-preferably on a wire rack so the air can circulate-then brush with melted butter and sprinkle with the extra dill seed.

DILL-COTTAGE CHEESE BREAD

Steps:

• 1. Dissolve yeast in warm water 2. Heat cottage cheese until lukewarm 3. Put in bowl and add all ingredients except flour. mix well. 4. Add flour gradually, mixing well constantly 5. Cover with damp cloth and let rise till doubled in size (about 1 hour) 6. Stir down with 25 strong strokes 7. Divide in half and put into greased bread pans. 8. Let rise again (about 40 minutes) 9. Bake at 350 for 40 - 50 minutes. COVER with tinfoil last 15 minutes to prevent excessive browning.