This super rich bread bakes up high and is full of flavor. It's a family recipe. It's even better toasted with lots of butter.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
1 hr 30 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soften yeast in warm water; let stand 10 minutes.

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  • Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.

  • Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.

  • Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.

Cook's Note:

Instead of stirring the dough with a spoon, I grease my hands and manually work the flour into the dough (Step 2).

Nutrition Facts

196 calories; protein 8.4g; carbohydrates 31.7g; fat 3.8g; cholesterol 31.3mg; sodium 483.8mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2018
I made the dough according to the recipe, but doubled it. It worked with straight doubling. The texture was perfect. (The first time I made it was a single batch in a casserole dish). For 2018 Christmas I divided the doubled batch and split 3 ways into glass loaf pans. These small loaves are very cute gifts, It is so aromatic, my husband and daughter polished off one loaf before night fall and I am currently making another double batch. This bread is awesome!!! Read More
(4)
16 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/24/2018
I made the dough according to the recipe, but doubled it. It worked with straight doubling. The texture was perfect. (The first time I made it was a single batch in a casserole dish). For 2018 Christmas I divided the doubled batch and split 3 ways into glass loaf pans. These small loaves are very cute gifts, It is so aromatic, my husband and daughter polished off one loaf before night fall and I am currently making another double batch. This bread is awesome!!! Read More
(4)
Rating: 5 stars
11/08/2017
It’s amazing that my 92 year old mother has been making this exact bread since I was a little girl (about 50+ years)! I have made it several times in the past. I love it! Angie must be around 100 years old! Wow! Great recipe! Read More
(4)
Rating: 5 stars
11/10/2017
I didn't make any changes and it was delicious and very attractive. Thanks for the recipe! Read More
(3)
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Rating: 5 stars
12/22/2017
Used rapid-rise yeast which allowed me to skip the softening process. I mixed yeast with the flour and stirred into wet mixture as indicated by the recipe. It took about 1 1/2 hours to double in size at room temperature. Brushed it with butter when it came out of oven and sprinkled with generous pinch of kosher salt for a little extra salty crunch. Next time I'm going to try shaping into a loaf and cooking free form on a parchment lined baking sheet. I want square slices so I can easily pop them in the toaster. This recipe is a keeper! Read More
(3)
Rating: 5 stars
10/27/2019
This recipe has been around for many years and is my favorite "go to" when desiring to serve a specialty bread for family and friends. It's that marriage of Dill and Onion that create an irresistible gastonomic delight to even the most novice of palates. I've only had one failure in the many times of making it which was related to the yeast. Four thumbs up for this recipe. Read More
(2)
Rating: 5 stars
07/07/2019
Followed recipe exactly, except I used fresh dill. This was the 1st time I ever baked bread from scratch and it came out great! Thanks for the recipe. Read More
(1)
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Rating: 5 stars
10/27/2017
I followed the recipe as written one of the easiest and tasty yeast breads I have made. My loaf was high and rounded even prettier than the picture in the magazine. Read More
(1)
Rating: 5 stars
01/03/2020
This is just like my Grandma Kyes' recipe. I love this bread. My husband even likes it with hamburgers. Read More
(1)
Rating: 5 stars
11/24/2019
Turned out perfect! Read More
(1)
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