Cheese Dill Bread Recipes

CHEDDAR-DILL BREAD

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

DILL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

CHEDDAR-DILL BREAD

Steps:

• Heat oven to 375°F.
• Mix flour, baking powder, salt and dill weed in large bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese.
• Whisk eggs and milk until blended. Add to flour mixture; stir just until moistened. Spoon into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted in center comes out clean. Immediately remove bread from pan; cool completely on wire rack.

COTTAGE DILL BREAD

Steps:

• Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

COTTAGE CHEESE DILL BREAD

Steps:

• Soften the yeast in the warm water and set aside.
• Heat the cottage cheese to lukewarm in a large bowl in the microwave.
• Stir in the dill, onion, sugar, butter, salt, dill seed, and baking soda.
• Stir in the yeast mixture and 1 cup of all-purpose flour and 1 cup of whole wheat flour to form soft dough. Knead in the remaining flour on well-floured board, adding more all-purpose flour if necessary.
• Place the dough in a greased bowl and cover with plastic wrap sprayed with cooking spray. Let the dough rise until doubled in size (about an hour).
• Stir down the dough and turn it into well-greased loaf pan. Let the dough rise again for 30 minutes in a warm place.
• Bake at 350 for 35 to 40 minutes or until top is a deep golden-brown color and the loaf sounds hollow when tapped. Brush with additional butter and sprinkle with salt, if desired.

NO KNEAD COTTAGE CHEESE DILL BREAD

Steps:

• In large bowl, mix whole wheat and all purpose flour with yeast, salt and sugar. Make well in flour and set aside.
• In medium sized pot over low heat, whisk together water, cottage cheese, oil, minced onions, dill, caraway or dill seeds and eggs. Heat for 2 to 3 minutes until lukewarm (100°F-110°F/38°C-43°C).
• Add liquid ingredients to flour mixing until there are no dry patches. Dough will be tough to stir, but too wet to knead.
• Cover with a clean cloth and let rise at room temperature for 2 hours or doubled in size.
• After rising, dough can be baked or wrapped in plastic and stored in fridge for up to 2 weeks.

CHEDDAR N' DILL BREAD

Steps:

• Preheat the oven to 350
• Grease a 9 x 5 bread pan
• In a bowl, combine all the ingredients except the beer and butter. combine well.
• Add the beer slowly. The mixture will bubble up a little, and stir to just get everything incorporated.
• Transfer into the loaf pan.
• Brush the melted butter over the top. You can also sprinkle a little more Italian seasoning or shredded cheese over the top if you wish.
• Bake for 40 - 50 minutes. A toothpick inserted into the loaf and coming out dry will indicate it's ready.
• Let cool slightly before turning out onto a cooling rack. Enjoy!

COTTAGE CHEESE-DILL SKILLET BREAD

Steps:

• In the bowl of electric mixer, gently combine the yeast, 1/4 cup flour, and water. Let sit until foamy, about 10 minutes. Meanwhile, place the cottage cheese in the top of a double boiler full of boiling water, and stir until warm to the touch, or microwave until warm. Add the melted butter to the yeast mixture, and mix on medium speed for 2 minutes.
• Add the warmed cottage cheese, baking soda, sugar, salt, dill seed, onion, snipped dill, egg, and the remaining dry flour to the yeast mixture, and mix on high speed to make a stiff batter, about 3 minutes. Scrape down the sides of the bowl, cover, and set batter aside in a warm place to rise until doubled in bulk, 30 to 40 minutes.
• Spray an 8-inch cast-iron skillet generously with vegetable cooking spray, and set aside. Scrape out the batter, and pour it into the skillet. Spray plastic wrap with cooking spray, and place over the dough, pressing down on the wrap to even out the top of the dough. Lift the plastic wrap so it is not touching the surface of the dough, and let the dough stand in a warm place until doubled, about 25 minutes.
• Heat the oven to 350 degrees. Remove the plastic wrap, transfer the dough to the oven, and bake until golden brown, about 35 to 40 minutes. If the bread begins to get too dark, cover it loosely with aluminum foil. Remove the pan from the oven, and transfer to a wire rack to cool. Serve the bread warm, cut into wedges.

DILL BREAD RECIPE FOR THE BREAD MACHINE

Steps:

• This makes a two-pound loaf of bread. Use the basic setting with the medium crust option.
• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (With my bread machine, I add the liquid first.)
• Check on the dough after five or ten minutes of kneading. Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. If needed, you can add a little water or flour.
• When I make this again, I'm going to try adding more dill.

COTTAGE CHEESE-DILL BREAD

Steps:

• Dissolve yeast and 2 teaspoons sugar in warm water; let stand 5 minutes. Combine cottage cheese and next 6 ingredients in a large mixing bowl; stir well. Gradually stir in enough flour to make a soft dough.
• Turn dough out onto a well-floured surface, and knead 8-10 minutes or until smooth and elastic (will be sticky). Place in a well-greased bowl, turning to coat . Cover and let rise in a warm place, free of drafts 1 hour or until doubled in bulk.
• Punch down dough, and divide in half, shape each half into a loaf. Place in 2 well greased 8 1/2x4 1/2x3-inch loaf pans. Cover and let rise in warm, draft free area, 45 minutes or until doubled.
• Bale at 350°F for 30-35 minutes or until loaves sound hollow when tapped.
• Remove loaves from pans; brush with melted butter. Cool completely on wire racks.

CHEESE DILL BREAD

Steps:

• Heat oven to 350 degrees.
• Grease an 8½x4½-inch loaf pan.
• Combine flour, baking powder, baking soda and salt in large bowl.
• Set aside.
• Whisk cottage cheese, eggs, milk, sugar, butter and dill in large bowl until blended.
• Stir in dry ingredients just until moistened.
• (Batter will be stiff).
• Spread evenly in prepared pan.
• Bake for 50 minutes, until toothpick inserted comes out clean.
• Cool in pan or wire rack for 10 minutes.
• Remove from pan and cool completely.