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Millie’s Dilly Bread: A Savory Homemade Classic

Millie’s Dilly Bread

A savory no-knead yeast bread made with cottage cheese, butter, dried minced onion, and traditional dill seed. The result is one tender, fragrant round loaf with a golden crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 1 packet (1/4 ounce/7 g) Active dry yeast
  • 1/4 cup, 110–115°F (43–46°C) Warm water
  • 1 cup 4% cottage cheese
  • 1/4 cup, cubed Butter
  • 2 tablespoons Granulated sugar
  • 1 teaspoon Salt
  • 1 tablespoon Dried minced onion
  • 1 tablespoon Dill seed
  • 1/4 teaspoon Baking soda
  • 1 lightly beaten Large egg
  • 2 1/4 to 2 3/4 cups All-purpose flour

Method
 

Step-by-Step
  1. Dissolve the active dry yeast in the warm water and let it stand briefly until softened.
  2. In a saucepan, heat the cottage cheese and cubed butter until the butter melts. Remove the saucepan from the heat and stir in the sugar, salt, dried minced onion, dill seed, and baking soda.
  3. Cool the cottage-cheese mixture to about 110–115°F. This temperature protects the yeast and keeps the egg from cooking when it is added.
  4. Stir the lightly beaten egg and dissolved yeast into the cooled cottage-cheese mixture.
  5. Add 2 1/4 cups of all-purpose flour and beat until smooth. Add only enough of the remaining flour to make a stiff, sticky dough.
  6. Transfer the dough to a greased 1 1/2-quart round baking dish. Cover and let it rise in a warm, draft-free place until doubled, about 1 hour.
  7. Bake at 350°F (175°C) for 30–35 minutes, until the loaf is golden brown and baked through. Cool briefly before slicing.

Notes

This is a no-knead bread, so the dough should remain soft and sticky. Use dill seed for the traditional savory, slightly citrusy flavor, and avoid adding too much flour because it can make the loaf heavy.