A simple, vintage recipe for Onion Dill Bread, that includes cottage cheese, passed down from my great-grandma. It pairs perfectly with soups & stews.
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My great-grandma, Grandma Gallop, was only around until I was about 2, but I swear I remember her. Maybe I just remember pictures, but I feel like I actually remember her.
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, until this Onion Dill Bread.
- Warm water/sugar – you’re making bread and need to activate the yeast.
- Active dry yeast – you use active dry yeast in this bread, as opposed to instant yeast, so you do need to dissolve it in warm water.
- Cottage cheese – strange? maybe. But just go with it.
- Margarine or Butter – My great grandma used margarine (because butter was scarce) but I use butter. Both work.
- Dried onion – it’s Onion Dill Bread, after all. You need dried onion for flavor.
- Dill seeds – again, it wouldn’t be Onion Dill Bread without it.
- Baking soda – to help your bread rise.
- Egg – make sure you start with your egg at room temperature.
- Flour – you can’t really make bread without flour.
- Olive oil – you’re going to coat your mixing bowl with a little oil before you put the dough in to rise.
- Butter & kosher salt – you’ll brush with butter and sprinkle with kosher salt immediately after you take the bread out of the oven.
TOOLS FOUND ON AMAZON TO HELP YOU
- Mixing bowls – this set is my favorite. I love the grippy on the bottom.
- 2 quart casserole dish – as you can see, I have used both square and round. Either will work.
- Pastry brush – to brush butter onto the warm bread. mmmm
HOW TO MAKE ONION DILL BREAD
STEP ONE: In a small bowl of warm water, add the packet of yeast and sugar and let dissolve.
STEP TWO: In a medium saucepan, add the cottage cheese and butter (or margarine) over medium heat stirring occasionally until it fully melts.
STEP THREE: To a large bowl, add the sugar, dried onion, dill seeds, salt, and baking soda and stir. Pour in the cottage cheese/butter mixture and stir. Add in the egg and dissolved yeast and stir again.
STEP FOUR: Stir in the flour, 1/3 cup at a time, until a medium soft dough forms. I used 2 2/3 cups. I used my hands to get it to come together.
STEP FIVE: 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 put it in a greased 8″ round or square (2 quart) casserole dish. Let it rise again for 30 minutes.
STEP SIX: Bake for 30 minutes at 350 or until golden brown. Once done, immediately brush with butter and sprinkle with kosher salt.
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Onion Dill Bread
- In a small bowl, add 1/2 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, 1/3 cup at a time, until a medium soft dough forms. I used 2 2/3 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published October 5, 2015