Cottage cheese dill bread makes a great sandwich

by Shayna Glick, Posted Aug 23rd 2008 @ 10:00AM

Up close image of a loaf of dill bread with the end cut off.

I became aware of cottage cheese dill bread when I started working in my pastry kitchen. It's one of the breads that I have to make on a regular basis, as it's used for all kinds of canapes and finger sandwiches. I've never seen it in a retail bakery and so far as I can tell, it's not a very popular bread, but it should be.

Cottage cheese dill loaves are made with a variety of savory ingredients that make for a saliva-inducing aroma and taste. In addition to the cottage cheese and dill you've got onion and horseradish, and in some cases Parmesan cheese (I've seen it in recipes, but don't use it in my bread).

The dill loaves I make are used mainly for smoked salmon canapes and cucumber finger sandwiches, and I also make a cottage cheese dill dinner roll. They make the pastry kitchen smell absolutely wonderful. They can make your house smell just as good, and you'll be very pleased with what this bread can do for your sandwiches, not to mention toast! This recipe I found online looks good, but I'd add a tablespoon of horseradish if you have it. Also, there's a good version in Bernard Clayton's "New Complete Book of Breads". Check out the gallery below for some inspirational photos.

Cottage cheese dill bread(click thumbnails to view gallery)

Filed Under: Ingredients
Tags: bread, canapes, cottage cheese, CottageCheese, dill, dinner rolls, DinnerRolls, finger sandwiches, FingerSandwiches, horseradish, loaves, onion

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Reader comments (Page 1 of 1)

8-23-2008 @12:39PM Ed T said... Every Fall my German mother made her traditional Christmas stolen and I remember one of the important ingredients was cottage cheese.
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8-24-2008 @12:07AM Juana Moore-Overmyer said... My grandmother taught me to make this, my first bread, when i was about 10. i'm pretty sure there's also a version in James Beard's Bread Book.
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8-25-2008 @9:01AM LinC said... This reminds me of the classic Dilly Bread, a 1960 Pillsbury Bake-Off winner.

Dilly Bread
Recipe from Pillsbury web site

2 to 2 2/3 cups Pillsbury BEST All Purpose Flour
2 tablespoons sugar
2 to 3 teaspoons instant minced onion (or real onion)
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 pkg. active dry yeast
1/4 cup water
1 tablespoon margarine or butter
1 cup small curd creamed cottage cheese
1 egg
2 teaspoons margarine or butter, melted
1/4 teaspoon coarse salt, if desired

In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well. In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes. Grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

Preheat oven to 350°F. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes.

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