Dill bread is a flavored bread that contains dill, an herb with a unique lightly sweet and tangy taste. The flavor of dill bread can range from mild to stronger depending on the ingredients.
When I used cottage cheese it delivered a more subtle tanginess. But when I tried it with pickles and cheese it provide a savoriness.
Dill bread as tasting somewhat like a cheddar bay biscuit in loaf form. This herb-filled bread works well for things like sandwiches or as a side.
Whether mild or strong, dill lends its distinctive flavor to make bread beyond basic. It’s enjoyed on its own or alongside other dishes for a taste of the sea alongside meals on land.
Dill Bread Ingredients
I used Yeast . It is needed as the leavening agent to make the bread rise. That’s why some people prefer dill bread with yeast. Warm water then activates the yeast.
Cottage cheese: I used cottage cheese. It provides moisture and a tangy flavor. Fresh or dried dill weed, the key herb, gives the bread its distinctive taste.
All-purpose flour: I used all purpose flour. It acts as the base and structure. Butter adds richness and extra flavor to the loaf. Eggs also help with rising and texture.
Salt enhances the flavors throughout. Some recipes may include baking soda as another leavening agent to lighten the bread.
Buttermilk : I used buttermilk. This can be used instead of regular milk to up the tanginess. Sugar feeds the yeast plus adds a bit of natural sweetness.
Garlic and onion powders contribute savory qualities in certain versions. Sharp cheddar lends a nice mellow tanginess, too.
How To Make Dill Bread
I start making healthy dill bread by softening the yeast in warm water. Then I add in cottage cheese, butter, egg, dill, salt, and baking soda. Mix well.
Next, I add 2 cups of flour and mix to form a sticky batter. Begin kneading, I added more flour until the dough was smooth and elastic.
Afterward, I placed dough in a greased bowl, cover, and let rise until doubled in size, about an hour.
Once bread was risen, I punched down the dough and shaped it into a loaf. Place in a greased pan.
I spread some butter on top of the loaf and let it rise again for 30 minutes.
When ready, I preheated the oven to 350°F. I baked for 35-40 minutes when the top was golden brown.
Then, I spread more butter over the hot bread.
I cooled it in the pan for 10 minutes before removing it.
You will cool completely on a rack before slicing into the herbed bread filled with flavor from every ingredient.
Ingredients
4 tablespoons Butter
1 1/3 cups Buttermilk
2 Large Eggs, At Room Temperature
2 1/2 cups All-Purpose Flour
1 1/2 tablespoons Dried Dill Weed
1 tablespoon Sugar
2 teaspoons Baking Powder
2 teaspoons Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 teaspoon Black Pepper
2 cups Shredded Sharp Cheddar Cheese