Dill Bread

The aroma of fresh bread baking in your oven is hard to beat. But tossing in those intoxicating herbal notes of dill along with savory bites of shallots will most certainly turn up the volume in this vintage loaf!

Baked until golden, brushed with melted butter and sprinkled with sea salt – you’ll find the fragrance is only outdone by the flavor!

There are some things in life that are truly a labor of love. You might consider making fresh bread in this category though this recipe is more about patience than labor and no kneading is required.

This is an old recipe, one that was frequently found in the files of our Mothers and Grandmothers. The first time I experienced this delicious loaf was at a dear friend’s house. Jody’s Mom was Swedish so her dishes were quite often different than the Southern fare I was raised on. It’s a great recipe and ideal if you’re wanting to make fresh bread but you happen to be a novice in the bread-baking arena.

The flavor of dill is the star in this bread and using both dill seeds along with fresh dill brings that flavor to life. Shallots offer just the right savory tone without overpowering the dill. Cottage cheese warms and melds into half and half along with a touch of butter, creating a tender crumb.

When working with yeast it’s helpful to have an instant read thermometer on hand. If the liquid is too hot or too cold the yeast won’t activate or grow and your dough won’t rise. My favorite thermometer is one made by All-Clad. It’s digital, easy to read and pulls the temperature quickly. And always check the date on your yeast!

Bake the bread until it is golden brown and produces a hollow sound when you tap on the top. Then brush it with melted butter and sprinkle with your favorite sea salt. Delicate and delicious!

Dill Bread

2-⅔ cups flour, divided

2 tablespoons sugar

4 tablespoons finely chopped shallot

2 teaspoons dill seed

1-½ tablespoons chopped fresh dill or 1-½ teaspoons dried

1 teaspoon kosher salt

¼ teaspoon baking soda

2-¼ teaspoon active dry yeast

¼ cup half and half

2 tablespoons butter, divided

1 cup cottage cheese

1 extra-large egg

¼ teaspoon sea salt

In a large mixing bowl add 1 cup of the flour along with the sugar, the chopped shallot, dill seed, fresh dill, kosher salt, baking soda, and the yeast. Stir together, mixing well.

Combine the half and half with the cottage cheese and 1 tablespoon of the butter in a small saucepan and warm over medium heat. Stir occasionally until the mixture reaches a temperature between 120-degrees to 130-degrees.

Pour the warm half and half into the mixing bowl with the flour mixture. Add the egg and gently blend together using the bread hook attachment of your mixer. When the flour is blended in, continue beating on low for 3 minutes.

Add the remaining flour, about ⅓ of it at a time. Scrape down the bowl as needed to mix in the flour thoroughly.

Cover the bowl with a sheet of food film then top with a kitchen towel. Set the dough in a warm spot, free from drafts and let it rise for 45 minutes to an hour or until doubled in size.

Stir the dough down then place it into a 2-quart baking dish that has been sprayed with cooking spray, turning the dough to coat.

Cover with the kitchen towel and let the dough rise for an additional 30 to 45 minutes or until it has doubled in size.

Bake at 350-degrees for 30 to 40 minutes or until the bread is golden and sounds hollow when tapped. If the bread begins to brown too much, cover loosely with a sheet of foil. Remove the bread from the dish and place it on a wire rack to cool.

Melt the remaining tablespoon of butter. While the bread is still warm brush the top with the melted butter and sprinkle with the sea salt.

Makes 1 loaf of bread.