Cottage Cheese Dill Bread

square crop of a sliced loaf of bread on a cutting board with a bread knife to the right.

5 from 1 vote

Cottage Cheese Dill Bread

This old-fashioned Cottage Cheese Dill Bread will be your new favorite. Easy to make, it’s welcome at the breakfast table, with brunch, dinner, or a great snack!

Course bread, Breakfast, brunch

Cuisine American

Keyword cottage cheese, dill, quick bread

Prep Time 15

Cook Time 40

Resting time 40

Total Time 1 35

Servings servings

Calories 119kcal

Author Debi

Ingredients

a little butter oil, or nonstick spray for the pan
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt scant
1 cup cottage cheese
2 eggs
6 tablespoons milk
¼ cup sugar or honey
4 tablespoons melted butter
3 tablespoons minced fresh dill or 1 tablespoon dried dill

Instructions

Preheat oven to 350° F. Lightly grease a medium-sized loaf pan.
Sift or mix the flour, baking powder, baking soda, and salt together in a large mixing bowl. Make a well in the center.
In a separate bowl, combine the cottage cheese, eggs, milk, sugar, and melted butter and beat well. Add the wet ingredients to the dry ingredients along with the chopped dill, and mix just enough to thoroughly blend. The batter will be fairly stiff.
Spread it evenly into the prepared pan, and bake in the preheated oven for 40-50 minutes, or until a knife inserted into the center comes out clean. Place the bread, still in the pan, on a cooling rack, and cool about 10 minutes, then remove the bread from the pan, and let cool on the wire rack for another 30 minutes or so before slicing.

Notes

Any medium sized loaf pan will work here. My loaf pan is a ceramic 9x5 inch loaf pan, and it works well. You can also use an 8x4 inch pan. You may have to adjust the baking time depending on the size of the pan as well as the material the pan is made of. Bread generally bakes faster in a metal loaf pan compared to a ceramic one. Metal heats up and cools down more quickly, leading to a faster baking process. Ceramic pans, while retaining heat well, are slower to heat up initially, which can result in a longer overall bake time.

Any cottage cheese will work here. I recommend full fat small curd. Full fat will have the most flavor; small curd will blend into the bread nicely. Lower fat and even fat free will work here if you want to save fat and calories, just know that it won’t be as rich and flavorful.

If your cottage cheese is very thin and watery, place it in a strainer lined with cheesecloth or a coffee filter over a bowl and refrigerate overnight to drain off the excess liquid.

It’s really your choice what sweetener you use here. I like granulated sugar in baked goods. Sugar is cheaper, easier to measure, and gives consistent results. Honeys can vary in texture and moisture content, making them a little less predictable in baked goods. Honey can make baked goods softer and moister. And, really, just about any sweetener should work here, so feel free to try your favorite.

The recipe makes 1 medium-sized loaf of bread. A 9x5-inch loaf will yield around 16 slices. An 8x4-inch loaf will yield about 12 slices. However, the exact number can vary slightly depending on how thick you slice the bread.

This bread is great as leftovers, and it may be even better the next day.

Store the bread in a plastic bag, leaving it on the counter for up to 3 days or in the fridge for a week. For longer storage, it can be frozen. Allow it to cool completely and wrap tightly in plastic wrap or foil, and use within 3 months. This is great for making a whole loaf ahead and giving it as a gift or a get well food.

Nutrition