Provider Farm

From our fields, for your family

Dill Bread

  • 1 package active dry yeast
  • 1/2 cup warm water (105-115 degrees)
  • 3 cups bread flour
  • 1/2 cup finely chopped onions
  • 3 tbs finely chopped dill
  • 2 tbs sugar or local honey
  • 1 tbs wheat germ, toasted
  • 1 tsp salt
  • 1 cup large-curd cottage cheese
  • 1 egg

Combine yeast and water in a small bowl and let stand until the yeast is dissolved, about five minutes. Combine flour, onions, dill, sugar or honey, wheat germ and salt in a large mixing bowl or the bowl of a heavy-duty mixer. Add the yeast along with the cottage cheese and egg. Mix by hand or on low speed until the dough comes together, add additional flour or warm water if needed. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place (75 to 80 degrees) until doubled in volume, 1 to 1 1/2 hours.
Grease a 9×5-inch (8-cup) loaf pan. Gently press the dough down, form into a loaf and place seam side down in the pan. Cover with oiled plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Meanwhile, preheat the oven to 350°F. If desired, brush the top of loaf with the egg or melted butter, and then sprinkle with the additional salt or dill seeds.
Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, about 35 to 40 minutes. Remove the loaf from the pan to a rack and let cool completely.