A simple recipe for Onion Dill Bread, that includes cottage cheese, passed down from my great-grandma. It pairs perfectly with soups & stews.
My great-grandma, Grandma Gallop, was only around until I was around 2, but I swear I remember her. Maybe I just remember pictures, but I feel like I actually remember her. Anyway, while my mom and grandma aren’t big fans of the kitchen, Grandma Gallop was. I have several of her recipes, in her scrawly handwriting, tucked into books, but I had never actually made one.
My grandma was over for lunch last week and mentioned how I should make her mom’s Onion Dill Bread and brought me the recipe. It pairs perfectly with soups and stews so I thought I’d give it a shot now that the weather is cooling down.
I started it after work, with the help of my 18 month old sous chef, and it came together quickly. I have a SnapChat video of her stirring an egg in a measuring cup of water – you have to move fast baking with a toddler!
It does need to rise twice but the actual dough is simple. You heat cottage cheese and margarine (two things I don’t typically have in the house) then add the dry ingredients. It makes a soft bread that’s perfect for soup dipping or eating plain.
Onion Dill Bread is a simple bread recipe passed down from my great-grandma. It pairs perfectly with soups & stews!
- 1/2 cup warm water + 1 teaspoon sugar
- 1 package dry active yeast
- 1 cup cottage cheese
- 1/3 cup margarine
- 2 Tablespoons sugar
- 1 Tablespoon dried onion
- 2 teaspoons dill seeds
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg, at room temp
- 2-3 cups flour
- 1 Tablespoon olive oil
- butter & kosher salt for topping
- In a small bowl, add ½ cup warm water, packet of yeast, and teaspoon of sugar, and let dissolve.
- In a medium saucepan, add the cottage cheese and margarine over medium heat. Stir occasionally as it fully melts and combines. Remove from heat.
- In a large bowl, add the sugar, dried onion, dill seeds, salt, and baking soda. Stir.
- Pour in the cottage cheese/margarine mixture and stir to combine.
- Add in the egg and dissolved yeast and stir.
- Stir in flour, ⅓ cup at a time, until a medium soft dough forms. I used 2⅔ cups. I used my hands to get it to come together.
- Drizzle 1 Tablespoon olive oil in a medium bowl and turn the bowl to coat. Add your dough and coat with olive oil. Cover lightly with plastic wrap and set in a warm place to rise for 50-60 minutes.
- After it has risen, punch it down, then place it in a greased 8" round (2 quart) casserole dish. Let it rise again for 30 minutes.
- Preheat oven to 350 degrees while it's rising.
- Bake for 30 minutes or until top is golden brown.
- Once done, remove from oven and immediately brush with butter and sprinkle on kosher salt.
- Let cool then serve.
This is a sponsored post written by me on behalf of Campbell Soup Company for IZEA. All opinions are 100% mine.
Do you have any favorite recipes that have been passed down to you?