Dilly Bread

Dilly Bread


"A wonderful savory yeast bread. There is no messy kneading; it rises in the saucepan!"

Ingredients 2 h 25 m {{adjustedServings}} servings 138 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.
  2. In a large saucepan, warm the cottage cheese and margarine until the fat is melted. Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. Mix in egg and dissolved yeast. Stir in flour for a stiff dough. Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.
  3. Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole. Let rise 30 to 40 minutes in a warm place.
  4. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes until golden brown. Brush top with melted margarine. Sprinkle lightly with salt.
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Reviews 41

  1. 48 Ratings

The Bunny Chef

MMMMMMM MMMMM MMMMMMMMMMM!!!!! This bread was sooooo good and so easy! I made a few changes though: Instead of dried minced onion, I used onion powder, and instead of dill seed, I used dried dill weed. I also chopped up a big garlic dill pickle and mixed it into the dough. I know it sounds weird, but it was really good like that, I highly recommend it! Also, the bread looked gorgeous as a whole loaf and also looked nice cut in wedges. It looked a lot harder than it was, and sooooo good! My mom liked it, too. I accidentally baked it 25 or 50 degrees hotter than it should have been, and that cut the cooking time down to about 25 minutes!


This came out really well. I made some changes out of neccesity and preference. I used two tablespoons of dill weed instead of the dill seed. I made two loaves in regular loaf pans rather than one in a 2 quart casserole. I made this into dilly cheese bread by patting out the risen dough into two rectangles the width of my bread pan and sprinkling with cheddar cheese. Then I rolled the dough up like a jelly roll and placed it in the pans with the seam at the bottom and baked the loaves for about 45 minutes. A little bit of cheese oozed out while baking, but the completed loaves have a swirl of cheese through them.


This bread made excellent toast for sandwiches. It was moist and froze well.