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Nancy's Kitchen - Tried and Tested Recipes
Dill Bread Recipe

Hello again everyone. This is the recipe I have for dill bread for Sylvia and anyone else who would like to try. This is a yeast raised bread. It also uses ricotta cheese instead of cottage cheese, though cottage cheese probably will be OK. I always use bread flour, or strong flour for this and coarsely chopped fresh dill. Though this may seem to be a bit time consuming, the actual hands on time isn't much.

Dill Bread Recipe

1 pkg yeast
1/2 cup warm water
2 tbsp sugar
1 egg (beaten)
3-1/2 cups ± bread flour
3/4 cup ricotta cheese (drained)
1/3 cup chopped onion (use Vidalia if in season)*
1/2 cup chopped fresh dill
1/4 tsp baking soda
1-1/2 tsp salt

Dissolve yeast in water; add sugar, egg, 1 cup of the flour and stir. Then add the onions, dill and ricotta cheese. Stir well and let sit until “foamy” for about ˝ hour.

Mix the salt and soda with the one cup of the remaining flour; add to the dough; add another cup of flour and then knead in the remaining flour until the dough is smooth and elastic. The dough should still be soft but not sticky.

Let rise until double in size… usually an hour or so… depending on room temperature. Gently deflate the dough, knead slightly and fit into a greased bread pan. I usually braid the dough and then fit it into the pan. Brush the top with an egg wash and sprinkle with dill seeds. Let rise until doubled in size.

Makes one large loaf… or 2 small loaves… or one small loaf and several rolls. Bake at 350 for about 40 minutes. When done, brush the top with melted butter and place a damp towel over the top of the loaf. Before the loaf is cool sprinkle it with coarse salt.

*Though I haven't yet tried, maybe next time I will use a combination of onions and scallions.

I hope everyone who tries this bread will enjoy it. Anyone with questions please ask and of course as I always say, feel free to improvise.
Jerry from Upstate NY

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