*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe has a typo: Use teaspoons of yeast, not tablespoons. Have made this bread about 5 times. I have subbed plain yogurt, sour cream, cr. cheese in place of the cottage cheese. Also, I double the dill (I use dill weed instead of seed) and omit the onion. Awesome bread, delicious, highly recommended!
Waaay back in the '70s this recipe really made the rounds only we baked it in a casserole dish! Because I already knew it was delicious I wanted to try this recipe with the bread machine method. Still delicious! Very moist and subtley flavored by the dill seed (from last summer's garden!). I had to substitute 1 tsp. onion powder for the minced dried onion and while it was good I think I like it with the minced dried onion better so I'll be sure to add it to my grocery list. Might be good with minced fresh onion too! Also the amount of yeast seemed excessive--I used 2 tsp. of bread machine yeast and I had a perfectly risen loaf.
Awesome bread!!! I found this recipe because I needed to use up some cottage cheese. I don't know why eveyone is saying that this is a "half-risen loaf of bread" because mine rose so much I had to poke it down a little! I used allot less yeast 2 tsp (which is what my bread maker usually calls for so I went with the usual trend). Also to have yeast rise your bread you must keep the liquids that you add a little on the warm side; hence do not put in refridgerater temperature cottage cheese - warm it up in the microwave a little. I hope this helps those a little who can't get their bread to rise.
Very simple. I used my Kitchen Aid to make this bread which helped a bit. I proofed the yeast with the warm water and sugar in the mixer bowl for ten minutes. After the ten minutes I added the melted butter(I don't often cook with margerine so I don't keep it on hand. I like the taste of butter better.) and cottage cheese and mixed it well with the paddle before adding in all the dry ingredients I wisked together. No dill seed I used about a 1/2 tsp of dill weed and I'm currently out of dried minced onion so I used 1 tsp. onion powder. I did add about a tbsp. of oil after all the dry ingredients were combined to help the dough form into a ball and to get it to jump on the hook. I let the hook knead the dough for about five minutes then set it to rise in a greased bowl covered with a Cover-Up for about an hour. After the hour I formed it into a loaf and set it to rise again in the loaf pan for another hour or so. I baked it for about 25 minutes at 350 which is when it smelled done. I snuck a piece......VERY GOOD. I like it's uniqueness. I plan on serving it with Restaurant-Quality Baked Potato Soup tonight.
Very good! I used 1/3 whole wheat flour and dried dillweed instead of seed and just used the dough cycle on the bread machine. Then I shaped into twelve dinner rolls sprinkled with water and baked on a sheet dusted with cornmeal at 375 for about 15 minutes. Ended up with these wonderful rustic crusty rolls. Will definitely make again - with probably both dillweed and seed next time!
Perfect! I love this bread! I had fresh dill on hand so I used it instead of dried dill. This bread is moist and full of flavor. This is the second time I have made bread from scratch and am impressed by how easy it was!