Food and Nutrition


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Dilly Bread

This healthy recipe comes from NDSU Extension Service.


  • 2 tablespoons sugar
  • 2 tablespoons vegetable shortening
  • ½ teaspoon salt
  • 1 egg
  • 2 tablespoons dehydrated onion flakes
  • 2 teaspoons dill seed
  •  ¼ cup fat-free cottage cheese
  • 1 package active dry yeast
  •  ¼ cup water, 115 F
  •  ¾ cup scalded skim milk, cooled to 115 F
  • 3 to 3½ cups all-purpose flour, divided


Mix sugar, shortening, salt, egg, onion flakes, dill seed and cottage cheese with electric mixer
until well blended. Stir together yeast, water and milk and add to first mixture. Beat in 2 cups of
the flour, ½ cup at a time. Stir in remaining flour to make a soft dough. Knead on a floured
surface for 10 minutes. Place dough in greased bowl, turn once, cover and let rise in a warm,
draft-free location until doubled. Punch down, let rest for 10 minutes and shape into a round
loaf. Place in a greased 9-inch pie tin and let rise for 30 to 40 minutes. Bake 45 minutes at 350 F.

Makes 15 single-slice servings.

Per serving: 130 calories and 2.4 grams (g) fat.

Filed under: grain, bake, dairy, bread
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