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No Knead Cheddar Dill Bread

  All purpose flour 3 Cup (48 tbs)
  Sugar 1 Tablespoon
  Dill weed 2 Teaspoon
  Dill seed 1 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  Small curd cottage cheese 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Margarine/Butter 1 Tablespoon
  Egg 1
  Shredded sharp cheddar cheese 2 Cup (32 tbs)
  Egg 1 , slightly beaten
  Poppy seed 1 Teaspoon

Combine 1 cup of flour, sugar, dill weed, dill seed, salt, baking soda and dry yeast in large mixing bowl.
Combine cottage cheese, water and margarine in 2-cup glass measure.
Microwave at HIGH (100%) 2 minutes.
Add cottage cheese mixture, egg and Cheddar cheese to dry ingredients.
Stir well.
Add enough flour to make a stiff dough.
Soak a cloth with hot water, wring it out and place it over mixing bowl.
Let dough rise in oven at SLOW COOK 100°F until double in size, about 1 hour.
Grease well an 8-inch round cake pan.
Place in pan bottom a wax paper circle cut to fit.
Place a strip of wax paper, 2 1/2 x 25 inches, around pan edge.
Grease both wax paper circle and strip.
Stir dough down and put in prepared pan, patting the dough to smooth it.
Let dough rise in 100°F oven until double in size, 35 to 45 minutes.
Brush bread lightly with beaten egg and sprinkle top with poppy seed.
Bake 25 to 35 minutes on broiling trivet on LOW MIX.
Remove from pan.
Cool on wire rack.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2800 Calories from Fat 897

% Daily Value*

Total Fat 101 g155.7%

Saturated Fat 46.1 g230.7%

Trans Fat 0 g

Cholesterol 632.9 mg211%

Sodium 4775.5 mg199%

Total Carbohydrates 332 g110.8%

Dietary Fiber 15 g60%

Sugars 24.9 g

Protein 140 g279.3%

Vitamin A 88.2% Vitamin C 10.2%

Calcium 224.1% Iron 147.8%

*Based on a 2000 Calorie diet

No Knead Cheddar Dill Bread Recipe