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.
- 1 cup cottage cheese
- 1 package dry active yeast
- ½ cup warm water + 1 teaspoon sugar
- ⅓ cup margarine
- 2 Tablespoons sugar
- 1 Tablespoon dried onion
- 2 teaspoons dill seeds
- 1 teaspoon salt
- ½ 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.
Campbell’s has a new line of Slow Kettle Style Soups that are “made with patience, not preservatives” (love that). I paired this bread with their Andouille Sausage with Chicken & Ham soup but I have my eye on the Santa Fe Style Chicken Enchilada with White Meat Chicken. Or the Roasted Chicken Noodle Soup with Herbs and White Meat Chicken would have been perfect when I was sick last week. They’re unique combinations made with fresh ingredients and big flavors.