Dill Bread

We don’t post many bread recipes since there are too many variants that can turn all of your hard work into something you just use for stuffing, that and I’m not a great bread baker. However, this flavourful, hearty loaf is a no-fail recipe. We had ours with potato leek soup and it was divine! 

Dill Bread 1.jpg

½ cup warm water
1 tbsp yeast
2 tbsp sugar
1 egg
1 cup cottage cheese, lukewarm
2 tsp dill weed
1 tbsp onion, finely minced
1 tsp salt
1 tbsp butter, melted
2 ½ cups Partially Sifted Flour or 1 cup Whole Wheat Flour & 1 ½ cups Partially Sifted Flour

In a large mixing bowl dissolve the yeast and sugar into the water. Once the yeast is bubbly, mix in the egg, cottage cheese, dill, onion, salt and butter. Finally, add in the flour and mix until well combined. Let the dough rise in a warm spot for an hour. Punch the dough down and form into a round loaf. Sprinkle with a bit of water and coarse sea salt. Bake for 30 minutes at 350°F. Let cool before you slice.