Cottage dill bread has always been a favorite of mine, and I recently came up with a new recipe that adds buttermilk, replaces the dill seed found in many recipes with fresh dill, and adds whole wheat flour for flavor, texture, and nutrition. I made it last weekend and was really pleased with the results. It’s delicious fresh from the oven, and I think it would make great croutons for stuffing, too.
I began by heating buttermilk, cottage cheese, and butter.
Once the butter had melted, I mixed in onion, dill, and sugar.
I stirred the dry ingredients together in the bowl of my Kitchen Aid mixer, then added the cottage cheese mixture. This makes a very slack, sticky dough. I put the dough in a well-oiled bowl to rise.
The dough more than doubled in size in an hour.
I deflated the dough, shaped it, and put it in buttered loaf pans for a final rise.
After half an hour, the loaves were ready to bake.
A little melted butter brushed on the loaves after they came out of the oven left them soft and shiny.
I let the loaves cool for a bit, then sliced into them. The crumb was soft and fragrant, and the bread was delicious, tasting of dill and onion, and with a slight tang from the buttermilk and cottage cheese. This bread will be making frequent appearances in my house from now on.
Buttermilk Cottage Dill Bread
- 1/2 cup buttermilk
- 2 cups small curd cottage cheese
- 5 tablespoons unsalted butter, divided, at room temperature
- 1/3 cup finely chopped fresh dill
- 1/4 cup minced onion
- 2 tablespoons sugar
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 tablespoon instant yeast
- Heat the buttermilk, cottage cheese, and 2 tablespoons butter in a medium saucepan until butter is just melted. Stir in the dill, onion, and sugar.
- Stir together salt, baking soda, all-purpose flour, whole wheat flour, and yeast in bowl of electric mixer. Add cottage cheese mixture and mix on low speed with paddle attachment to form soft dough, about 1 minute.
- Scrape down sides of bowl, then switch to dough hook and mix on medium speed for about 5 minutes. Stop mixer and scrape bowl once or twice while mixing. The dough will be very sticky.
- Using a flexible bench scraper, scrape the dough into a bowl greased with vegetable oil or cooking spray and turn to oil top of dough. Cover with plastic wrap and let dough rise in warm place until doubled in bulk (about 1 hour).
- Grease 2 loaf pans with about 1 tablespoon butter each. Deflate the dough, divide into 2 pieces, and shape loaves. Place dough in pans, cover, and let rise for 30 minutes in a warm place. Meanwhile, preheat oven to 350˚F.
- Bake bread for 30 to 35 minutes or until top is a deep golden brown and the loaf sounds hollow when tapped.
- Melt remaining tablespoon of butter. Immediately after removing loaves from oven, brush tops with melted butter.
- Cool loaves in pans on rack for 10 minutes. Remove from pans and cool on rack. Serve warm or at room temperature.
Makes 2 loaves.
This recipe is the November BOM (bread-of-the-month) for the Facebook Artisan Bread Bakers group.