Cottage Cheese Dill Bread | Bread Machine Recipes

Cottage Cheese Dill Bread is soft, savory, and protein-packed. Dill, cottage cheese, and onion make this bread machine recipe a flavorful favorite.

Last Updated on September 18, 2025 – Originally posted July 21, 2013

This bread recipe was originally developed at sea level.  It was most recently tested with a Zojirushi BB-PDC20, the Home Bakery Virtuoso Plus, at an altitude of 3,700 feet.  Learn more about  the bread machines I own and recommend. I also have an article on high altitudes and your bread machine.

The Man of the House and I used to participate in a CSA (Community Supported Agriculture) program.  Once a week we’d get a variety of veggies fresh from the farm. 

One week, along with all the wonderful vegetables, our farm share included fresh dill.

I remembered seeing a recipe for dill bread and thought, “Why not?” The only thing that gave me pause was the cottage cheese in the ingredient list. (Cottage cheese? In bread?)

The bread tasted great toasted and topped with cream cheese. We also used this savory bread in sandwiches. 

In fact, this recipe inspired us to plant dill in our own garden. These days, when I bake this bread, the dill comes from our herb garden.

Updated Recipe

This dill bread recipe was originally published in 2013.  In 2025, it got a major (and very tasty) update.  

First, the name. Cottage cheese is a key part of this recipe, so it seemed only fair to give it top billing. Goodbye Dill Bread, hello Cottage Cheese Dill Bread!

Speaking of cottage cheese, the recipe originally called for cream-style cottage cheese.  I had a hard time finding it, so I switched to regular cottage cheese.  And because regular cottage cheese doesn’t have as much liquid, the recipe now calls for 2 extra tablespoons of water.

Now for the tasty part!  Many readers suggested that what this recipe really needed was a tablespoon of dried minced onion.  I tried it and oh my gosh!  It’s so, so good with that one addition.  

Last, but not least, I increased the amount of dill in the recipe.

Cottage Cheese

First of all, the cottage cheese in this recipe makes this one of the most protein-rich breads on the site.  So if you’re looking for a way to get additional protein in your diet, take a look at this recipe.

Now to the making of the bread, I’ve seen some recipes for dill bread that recommend you warm the cottage cheese before adding it to the bread pan. This is because the temperature of the cold cottage cheese might affect the yeast and cause the bread not to rise as much.

If your machine is like my Zojirushi and has a warming cycle, that’s not needed.  If your machine doesn’t have a warming or preheat cycle, you’ll want to warm the cottage cheese.

Making Cottage Cheese Dill Bread

This makes a two-pound loaf of bread. Use the basic setting with the medium crust option.

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With my bread machine, I add the liquid first.

Speaking of liquids, here’s a little trick I use: I measure the water in a Pyrex measuring cup, then crack the egg right into the same cup. A quick whisk with a fork blends them together, and that way the egg is evenly distributed in the dough.

As I already mentioned, my Zojirushi has a warming cycle.  So for my machine I quarter the butter and  put it in the corners. Although in this case, I’d added the dill to one of the corners.  So one of the pieces of butter is more corner-adjacent. 

Check on the dough after five or ten minutes of kneading.  It’s especially important with this recipe because of the cottage cheese.  Just pop the top of the bread machine and see how the dough is doing.  It should be a smooth, round ball. If it looks too dry, add water a teaspoon at a time until it comes together. If it looks too wet, sprinkle in flour a tablespoon at a time until the dough reaches that nice, balanced texture.

Cottage Cheese Dill Bread Recipe for the Bread Machine

Again, this is a recipe for a two-pound bread machine. Use the basic setting with the medium crust option.

1 1/3 cup cottage cheese
1/3 cup plus 2 Tablespoons water
1 egg, beaten
4 cups bread flour
3 Tablespoons butter
1 Tablespoon sugar
1/2 cup chopped, fresh dill (OR you can use 4 teaspoons dried dill weed)
1 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon dehydrated minced onion
1 1/4 teaspoons active dry yeast

See below for metric measurements, as well as nutrition information, for this cottage cheese dill bread recipe for the bread machine.

• 1 1/3 cup (280 g) cottage cheese
• 1/3 cup (78.86 ml) water
• 2 Tablespoons water – Not a typo, the software won’t let me add the water in one line.
• 1 egg – beaten
• 4 cups (500 g) bread flour
• 3 Tablespoons butter
• 1 Tablespoon sugar
• 1/2 cup (23.5 g) fresh dill – chopped OR you can use 4 teaspoons dried dill weed
• 1 Tablespoon dehydrated minced onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/4 teaspoons active dry yeast

• This makes a two-pound loaf of bread. Use the basic setting with the medium crust option.

• Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (With my bread machine, I add the liquid first.)

• Speaking of liquids, here’s a little trick I use: I measure the water in a Pyrex measuring cup, then crack the egg right into the same cup. A quick whisk with a fork blends them together, and that way the egg is evenly distributed in the dough.

• My Zojirushi has a warming cycle.  So for my machine I quarter the butter and  put it in the corners.

• Check on the dough after five or ten minutes of kneading.  It’s especially important with this recipe because of the cottage cheese.  Just pop the top of the bread machine and see how the dough is doing.  It should be a smooth, round ball. If it looks too dry, add water a teaspoon at a time until it comes together. If it looks too wet, sprinkle in flour a tablespoon at a time until the dough reaches that nice, balanced texture

This makes a two-pound loaf of bread. Use the basic setting with the medium crust option.
This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.

Calories: 181kcal | Carbohydrates: 28g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 255mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

 

All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.