Cottage Dill Bread

Thank you so much for posting this recipe!!! I have tried several recipes in my bread machine and was ready to give up cuz nothing tasted right texture wise. This was so delicious tho and has the right texture! I did make a couple of changes... I used the same amount of chives instead of the minced onion and I used dill weed instead of dill seed because I couldn't find any dill seed in the grocery store. (I did cut the amount of it to about a half a tablespoon but it could have used the full amount and it still would have been delicious I'm sure)... I guess I'll just keep looking for recipes similar to this to get this perfect texture! Soooooo delicious and the smell... Omg... Heavenly!!!

Made the old fashioned way. Same ingredients except butter. Yeast sugar liquid. Prove. Add flour etc. knead by hand. Grease a 5 qt casserole. Dough in...cover, let rise to double. Oven temp same. Bake about one hour. Dump out onto rake. Cool. Done. P.S. you have the option of a second rise if you want a finer crumb.

Love the taste, but texture is a little spongy. I made the dough in my bread machine, and then baked in the oven at 350 degrees for 35 minutes. I make a lot of bread and do not care for it baked in the bread maker. It is handy to have the machine to do all the mixing, kneading and rising. I will make again because the taste is So good!

Great tasting and will be making more. Put in bread machine on dough cycle. Prefer smaller loaves, made 2 loaves out of dough. Baked in conventional oven. Used 1 1/2 tsp of yeast as suggested by reviewers.

Made this four times now- replaced milk for water (left out the milk powder). Use butter instead of margarine (because that is what I have on hand). Used 3 heaping tablespoons of fresh onion. Used fresh dill. The bread has a ton of flavor and is very moist. I liberally brush egg on top before baking and sprinkle with course ground sea salt. I tried some other onion bread recipes on this site, but they don't compare. The recipe is also very forgiving- one time I forgot to add the salt to the recipe- it was still amazing! Another time I added water instead of milk and I only had 1/2 cup cottage cheese on hand- I added an extra 1/3 cup of sour cream to replace the cheese and a tablespoon of half and half to compensate for the forgotten milk- it still came out amazing! Every time I bring this bread to dinner, it gets gobbled up. Better to take it out of the oven a little too soon than a little too late- it keeps it really moist inside. This is one of my favorite bread recipes! Edit- 10/2018- I still make this bread and it is still my favorite. It comes out beautiful and supermoist. Not sure if the recipe contains a typo- 1.5 tablespoons of yeast seems like quite a bit- I use 1.5 teaspoons. Also, I don't use dill seed, but dill weed- must be fresh. Fresh onion too!! All ingredients must be fresh!!!- don't use the dry stuff, it won't come out as good. Use very liberally!!

This bread was delicious! I was waiting impatiently until it got done, the aroma filled the kitchen. Very light, crispy and flavorful. Will make again very soon!

This bread was delicious! I was waiting impatiently until it got done, the aroma filled the kitchen. Very light, crispy and flavorful. Will make again very soon!

This recipe was amazing. It taste just right, I butter the crust with butter and dill mixture. This is a keeper. I just add everything to the kitchenaid and use the good old rise and double method. Didn't have dry powder milk, instead of water used 2/3 cups of milk instead.

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!