Cottage cheese and dill bread

Cottage cheese and dill bread

Kitchin Suppers
Laura Edwards

This recipe works so well because there is a lovely balance between the cheese and yeast dough, with the dill adding a fresh touch. I must thank Mandy, my impressive American pastry chef at The Kitchin, for sharing the recipe with me; it’s one that her mother has made for decades. I often make a couple of loaves when we are having a barbecue at home – they always go down a treat.


Quantity Ingredient
120ml water, lukewarm
2 sachets dried yeast, (14g)
540g strong white bread flour
2 teaspoons salt
1 teaspoon baking powder
2 tablespoons onion, very finely diced
480g cottage cheese
2 tablespoons sugar
2 tablespoons dill leaves, very finely chopped
2 free-range medium eggs, lightly beaten
1 teaspoon coarse sea salt, for sprinkling


  1. Pour the warm water into a jug, sprinkle on the dried yeast, stir and set aside for 10 minutes until the yeast has fully dissolved.
  2. Grease and flour two 500 g loaf tins. Sift the flour, salt and baking powder into a large bowl and make a well in the centre.
  3. In another bowl, combine the onion, cottage cheese, sugar, chopped dill and beaten eggs, then stir in the yeast mixture. Slowly pour this mixture into the flour and mix with your hands to form a stiff dough.
  4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Now place the dough in a large oiled bowl and cover with lightly oiled cling film. Leave to rise in a warm place for about an hour until doubled in size.
  5. Knock back the dough, knead lightly and divide in half. Pat each portion of dough out into an oblong, about 25 x 15 cm. Then roll each one into a tightish coil, tucking the ends underneath so it will just fit into the loaf tin.
  6. Put the dough into the loaf tins and cover lightly with a cloth or lightly oiled cling film. Leave to prove until the dough almost reaches the top of the tins; this should take about 40 minutes. Meanwhile, heat the oven to 190°C.
  7. Bake the loaves for 35–45 minutes until they are deep golden brown on top and sound hollow when tapped on the bottom.
  8. Sprinkle the coarse sea salt on top of the loaves. Leave in the tins for 5 minutes, then transfer to a wire rack to cool. Serve while still slightly warm.
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