The Fresh Loaf

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Cottage Cheese Onion Dill Bread

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linder's picture

Cottage Cheese Onion Dill Bread

Today, I had some cheese curds leftover from making a gouda cheese, along with some recently dried dill weed.  It was time to make cottage cheese onion dill bread from The Tassajara Recipe Book.  The recipe makes two light and airy loaves.  We enjoy a slice toasted and buttered at breakfast along with some scrambled eggs.


isand66's picture

Those look beautiful and I'm sure they taste as good as they look?

Could you share the recipe?  Maybe via a message if you. Don't want to post?



MickiColl's picture

I 2nd the motion .. can you post the recipe/destructions please ? and can I scale it down to just one loaf ? (I'm a one person household and nearly all the recipes here are for two or more loaves.  cutting them down to one loaf is usually very difficult)

dabrownman's picture

baked bread !  Has to be delicious.

Nice baking.

golgi70's picture

This is a great loaf of bread that my friend showed to me.  It then turned into great rolls/hamburger buns and furthered itself into the framework for a totally new loaf of bread.  Looks great



linder's picture

Thanks for all the great feedback on this loaf.  The recipe uses measurements as opposed to weights but could be translated if you want.  I've made a single loaf of this bread as well, and it works fine - just halve all the quantities listed and maintain the same procedure.  You can also do without the egg wash and it's fine - just not a glossy finish on the top.

Cottage Cheese Onion Dill Bread From The Tassajara Recipe Book

1 TBSP active dry yeast

1 ¾ cup warm water

3 TBSP honey

2 ½ cups unbleached white flour (I used KAF Bread Flour)

½  medium yellow onion diced small

2 eggs, beaten

3 TBSP vegetable oil (canola or corn)

½ cup cottage cheese

¼ cup dry dill weed

1 TBSP salt

3 ½ - 4 ½ unbleached white flour(again I used KAF Bread Flour)

1 egg

1 TBSP water

First, sauté the onions in a little bit of oil(not the oil listed in the ingredients) until translucent and set aside to cool.

To make the sponge, in a large bowl, first dissolve the yeast in the warm water along with the honey.  Stir in 2 ½ cups flour.  Beat thoroughly to form a smooth, thick batter.  Cover and set aside in a warm place to rise for about 45 minutes or until double in bulk.

Add the cooled onions to the risen sponge, along with the eggs, oil, cottage cheese, dill weed, and salt.  Mix well to blend.

Fold in 3 cups or so of the white flour, turning the bowl a quarter turn between folds.  When the dogh is too thick to fold in more flour, turn it out onto a floured board.

Knead the dough for 5 minutes, using flour as necessary to keep the dough from sticking to the board or your hands.

Put the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 40 minutes.

Punch down and let rise again.

Shape into two pan loaves and place in well buttered and floured loaf pans( Large size loaf pans 9” x 5”).  Let rise to double in size, about 25 minutes.  Meanwhile preheat the oven to 350F.

Score the tops of the loaves, if you wish, and brush the tops with an egg wash of 1 egg beaten with 1 TBSP. Water.  Bake in 350F oven for 50-60 minutes until nicely browned.

Remove from oven and take loaves out of the pans to cool on a rack. 

MickiColl's picture

thanks so much. it will be on my menu for New Years Day