Stand Up And Give A Round Of Applause For This Delectable Dilly Bread Recipe

I love pickles and this dill bread is just like a big carby pickle. LOL

Check out what my pals over at TWP had to say about this recipe:

“Oh, man. If you hate cottage cheese, I can actually hear you screaming as you run from your computer. I realize this is your idea of purgatory. But trust me. It works. We need the cottage cheese to be on the warm side of lukewarm, so stick it in a small saucepan over very low heat for just a minute or two. Doesn’t need to be hot! Just nice and warm for the yeast.”

Seriously, you need the cottage cheese in this recipe so don’t leave it out 🙂

Ingredients

1 package (2 1/4 Teaspoons) Red Star Active Dry Yeast

1/4 cup Warm Water

1 cup Kraft Cottage Cheese, Heated To Lukewarm

2 Tablespoons Domino Sugar

1 Tablespoon Minced Dried Onion

1 Tablespoon Land O Lakes Softened Butter

2 teaspoons McCormick Dill Seed

1 teaspoon Morton Salt

1/4 teaspoon Arm & Hammer Baking Soda

1 whole Eggland’s Best Egg

2-1/4 cups Gold Medal Flour (more If Needed)

Instructions 

Dissolve yeast in warm water. Combine warm cottage cheese, sugar, minced onion, butter, dill seed, salt, soda, and egg. Stir to combine.

Stir in yeast mixture gently, then add flour gradually, stirring gently.

Cover dough with plastic wrap and allow it to rise until double in bulk. Punch down dough, then turn into a well-buttered round baking dish. Cover with plastic wrap and let rise for 45 more minutes.

Preheat oven to 350 degrees. Bake bread in lower half of the oven for 40 to 50 minutes. Brush top with melted butter after baking. Serve warm with butter!

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Quick Tip: This dilly bread makes a great accompaniment for any meal.

Thank you to TPW for this great recipe.