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Dill & Cottage Cheese Bread

So nice to have the temperature finally cool down a bit!  Fritz and I got up bright and early so we could get our laundry done and go to the gym before we have to really get serious about studying.

Throughout the past few weeks, I’ve been working on running again.  I’ve never been a big fan of running, most likely because I’m just not very good at it–the furthest I have ever gone in one go is three miles.  And it was h-a-r-d.  I’ve always wanted to be a runner, because it’s an amazing form of exercise that is available to you any time, any place.  But…I’m just not good at it. Then last year I picked it up again, but did something to injure a peripheral nerve in my left leg–probably going too much, too soon.  After all, my body has never really been trained to run.

As I’m sure you can imagine, the burning down my leg combined with tingling and numbness in my feet which worsened as I sat through class did not encourage my running aspirations.

This year, after doing lots of exercises to get rid of the nerve problem (for the most part), I started thinking about running again.  Dang it, if a physical therapy student can’t train her body to run healthily, then who can?  So I started a new program that involves lots of stretching, strengthening targeted to specific muscles that I know are too weak (that’d be my glutes), and a very slow and steady running goal.  I started at half a mile, and added a tenth of a mile every time I worked out.  Running at a 10-minute mile pace means it’s only one more minute of running every time I add on.

So far, I’m at a mile and a half! Woo! It’s hard, but it’s not that hard.  My biggest problem with running is all mental–I have to distract myself from focusing on how much distance I’ve covered, otherwise, it’s torture.  And so far, no nerve problems.

Anyway, after my short run today, I was seriously craving some carbs (actually, I always crave carbs).  Luckily I made this light and fluffy but seriously savory bread yesterday!

Dill & Cottage Cheese Bread (from Bernard Clayton’s New Complete Book of Breads

  • 1 C cottage cheese
  • 2 T sugar
  • 1 T dried onion flakes
  • 1 T fresh minced dill
  • 1 t salt
  • 1/4 t baking soda
  • 2 eggs at room temperature
  • 1 package dry yeast
  • 2 1/2 C all-purpose flour
  • 1/2 t butter, melted (don’t this until it’s about to come out of the oven)
  • dash of salt

Grease a casserole dish (1 1/2 quarts) or two bread pans–or one bread pan if you want one gigantic and oddly shaped loaf like mine.

In a saucepan, warm the cottage cheese over medium heat just until it feels warm to the touch.

In a mixing bowl, combine the warm cottage cheese, sugar, onion, dill, salt, baking soda, eggs, and yeast.  If you don’t have eggs at room temperature, just place them in a bowl of hot water for a minute or two until they warm up–it’ll help the bread to rise.  Add the flour 1/2 C at a time until a thick batter is formed–a very thick batter.

Cover the dough with plastic wrap and allow it to rise until doubled in size, about an hour.  Once it’s ready, stir down the batter, and spoon it into the dish/bread pans. 

Cover the pans with waxed paper, being careful that the paper doesn’t touch the dough since risen dough may fall once the wax paper is removed.  Allow it to double in size again, about 45 minutes.  Preheat the oven to 350 degrees 20 minutes before baking.

Bake the loaf on the medium rack until it is a deep brown, 40-45 minutes.  You may want to cover it with foil after a half an hour so it doesn’t brown too much.  When a toothpick is inserted, it should come out completely dry.  Remove from the oven and brush with the melted butter and sprinkle with a dash of salt.

Allow it to cool for 10 minutes before slicing. 

I think this might be my favorite bread I have ever made.  It tastes nothing like cottage cheese (actually reminds me a bit of an everything bagel), but is super light and fluffy.  And the savory flavor is to die for.

I toasted a giant piece for breakfast this morning and had it with two eggs on top.  So delicious!

Fritz isn’t quite as in love with it as I am (his loyalty remains with banana bread), but he has enjoyed several pieces today, so I think that’s enough confirmation for me.

So light! So fluffy!  I love me some dense, nutty, whole-grain breads, but sometimes it’s nice to have a change.

I’m off to try to get some studying done.

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  1. Holly

    oh my this looks like a lovely loaf!

  2. katshealthcorner

    Does the loaf get the texture of the cottage cheese a little bit?

    1. Lauren Zietsman

      not at all…you would never have any idea that there’s cottage cheese in the loaf if the recipe didn’t say so

  3. Tasha Orshoff

    I have never been able to run. I was in track in high school and could barely run 1 mile for the warm up. (I did high jump) I have an athletic body and can do a lot of sports, but running is not one of them. Just accept it.

    Bread that takes 3 hours may be great but I don’t think I have the patience. Looks good though! :)

    1. Lauren Zietsman

      yeah every few weeks when I have a full day at home (usually due to studying) I try to make bread–when you are home anyway, the rising time doesn’t matter. but if you have places to be–no way is it happenin’. So worth the work if you have the time, though :)

  4. Sasha @ The Procrastobaker

    I too alwayysss have room for carbs in my life, and this bread looks like the most delicious way to get my carb fix! I adore cottage cheese, eat the stuff every day by the forkful (most literally!) so thats just the winning factor for me here :) The crumb looks perfect! Gorgeous recipe and your photo is so pretty!

    1. Lauren Zietsman

      thanks–i can promise that you will LOVE it

  5. foodgal

    Wow, look at the deep brown yet delicate crust on that baby. I bet the cottage cheese makes it so moist and wonderful, too.

    1. Lauren Zietsman

      you wouldn’t believe how moist…but not soggy at all :)

  6. sophistimom

    Wow, this looks delicious, and is something I never would have thought of to make on my own. So original.

  7. marlameridith

    Never would have thought to put cottage cheese in bread – love this idea!

  8. Danielle

    I will have to make this bread sometime! It looks like a very healthy high protein bread! mmmm cottage cheese!

  9. Zo Zhou

    Looks scrumptious – can’t wait to get my hands on a bulk size tub of cottage cheese and crank this out!

  10. Laura

    is it low carb high protien?

    1. Lauren Zietsman

      it’s probably higher in protein than your average bread due to the cheese, but I wouldn’t really call it low carb…

  11. Nuts about food

    I started running a little over a year ago and really miss it now. I don’t run for very long because I go in the very early morning before starting an early office job (7am) but it is enough to make me feel good and energetic. Good going!

  12. Nuts about food

    Sorry, meant to write that I really miss it now when I skip a day.

  13. ChristineMH

    Your bread sounds delicious! As soon as I have a TBSP of dill in my garden, I’ll be trying this savory bread. Can’t say I have more than a teaspoon right now…the heat is holding everything up. Love your PDF printable recipe card, but you left the dill off of the ingredients list. Hope you are having a happy day.

    1. Lauren Zietsman

      dang it! I always miss SOMETHING on those cards ’cause I do them last and rush through them when I want to be done blogging. pretty big miss there, though! whoops!

  14. shayoom

    deleeeeciouuuuus ,,, I am just wondering .. can I do it w/whole wheat bread?

    1. Lauren Zietsman

      You could use whole-wheat flour—but it probably won’t rise as much or be as light, so as long as you are prepared. WW pastry flour would be even better…

  15. Shanna

    Do you think I could substitute the cottage cheese for Greek yoghurt

  16. Shan

    Do you think I could substitute the cottage for Greek yoghurt ?

    1. Lauren Zietsman

      Probably…might need to add a bit of salt.

  17. Erin Harris

    Hey Lauren! Found this page via Pinterest. Thanks for the recipe and the story about your leg. My best friend is having problems similar to what you described and I’m hoping it will help her in figuring out what is up with her leg. :) I’ve also got some bread on the rise right now. I’ll try to remember to pop back and let you know how it turned out. Thanks for sharing!

    1. Lauren Zietsman

      My leg is much better now, by the way. still flares up on occasion but I’m very careful to avoid over stretching and I am able to run 10-15 miles a week without leg pain.

      1. Erin Harris

        Loved the bread recipe! Made it last week and even my 3 year old liked it, which is saying something! So light and fluffy. Thanks!

      2. Erin Harris

        Loved the bread recipe! Made it last week and even my 3 year old liked it, which is saying something! So light and fluffy. Thanks! And glad the leg is doing better. My friend is still struggling with numbness in her foot.

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