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No Knead Dill Bread

No Knead Dill Bread recipe image
This No Knead Dill Bread is a comforting, aromatic quick bread that brings a unique twist to your dinner table. Unlike traditional yeast breads, this recipe relies on a rich mixture of small curd cottage cheese, honey, and butter to create a tender, moist crumb. The addition of fresh dill and thyme infuses every slice with a savory, herbal aroma that pairs beautifully with creamy soups, salads, or as a side to roasted meats. The texture is soft and slightly dense, similar to a savory coffee cake, making it perfect for spreading with extra butter or cream cheese. ItâÂÂs an easy, no-knead recipe that comes together quickly, requiring no long rising times. Ideal for weeknight dinners or brunch, this bread offers a homemade taste with minimal effort.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 145
Dietary: Vegetarian
Description
This No Knead Dill Bread is a comforting, aromatic quick bread that brings a unique twist to your dinner table. Unlike traditional yeast breads, this recipe relies on a rich mixture of small curd cottage cheese, honey, and butter to create a tender, moist crumb. The addition of fresh dill and thyme infuses every slice with a savory, herbal aroma that pairs beautifully with creamy soups, salads, or as a side to roasted meats. The texture is soft and slightly dense, similar to a savory coffee cake, making it perfect for spreading with extra butter or cream cheese. ItâÂÂs an easy, no-knead recipe that comes together quickly, requiring no long rising times. Ideal for weeknight dinners or brunch, this bread offers a homemade taste with minimal effort.
Directions
  1. 1
    In a large mixing bowl, sprinkle yeast, sugar, and thyme over warm water. Stir gently to dissolve the yeast and sugar.
  2. 2
    Let the yeast mixture sit in a warm spot for 5-10 minutes until foamy.
  3. 3
    Meanwhile, in a small saucepan, combine cottage cheese, 1 tablespoon butter, and honey. Heat over medium-low heat, stirring constantly, until the butter melts and the mixture is lukewarm (about 115°F/46°C).
  4. 4
    Remove from heat and stir in dill weed and salt.
  5. 5
    Pour the warm cottage cheese mixture into the yeast mixture. Stir in the beaten egg.
  6. 6
    Add 2 cups of flour and stir until combined. Gradually add remaining flour, about 1/2 cup at a time, until a soft, slightly sticky dough forms.
  7. 7
    Gather the dough with your hands to form a ball. It may be slightly tacky but should hold its shape.
  8. 8
    Cover the bowl with a damp cloth or plastic wrap. Let rise in a warm spot for 30 minutes, or until doubled in size.
  9. 9
    Preheat oven to 350°F (175°C). Grease a loaf pan with butter or oil.
  10. 10
    Stir down the risen dough and scrape it into the prepared loaf pan. Smooth the top with a wet spatula.
  11. 11
    Let the dough rise again in the pan for 30 minutes, or until it crests the top of the pan.
  12. 12
    Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
  13. 13
    Immediately brush the top with the remaining 1/2 tablespoon melted butter for a shiny crust.
  14. 14
    Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 145kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.8g4%
Cholesterol 3.4mg2%
Sodium 263mg11%
Total Carbohydrate 28.2g10%
Dietary Fiber 1.4g6%
Sugars 5.6g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/no-knead-dill-bread/