It’s Easy One Bowl No Mixer No Kneading
Dilly bread is a wonderfully simple, flavorful loaf that’s perfect for weeknight dinners or a cozy weekend baking session. This version is genuinely easy: one bowl, no mixer, no kneading. It produces a light, tender loaf with a pleasant dill and onion aroma. You can bake it in a 9″ x 5″ loaf pan for sandwich-ready slices or an 8″ or 9″ round pan for a rustic cottage-style loaf.
The batter yields a bread that toasts beautifully and isn’t too heavy for sandwiches. The combination of cottage cheese and a touch of baking soda gives the crumb a pleasing softness while the yeast provides that classic rise and structure. If you like savory quick-rise breads with character, this dilly loaf will become a favorite.
This recipe is an old favorite and doesn’t require any special bread-baking skills—just a bowl and a spoon. It’s forgiving and reliable, and the cottage cheese adds both flavor and moisture. I often turn to it when I have cottage cheese to use up because it elevates the bread’s texture and taste.
Dilly Bread Was Raised Right Here In Nebraska.
This particular dilly bread recipe has roots that go back decades. It was a Pillsbury Bake-Off winner in 1960, submitted by Leona Schnuelle of Crab Orchard, Nebraska. I first learned this version from Millie Rogers, my best friend Nancy’s mother. Millie was an amazing cook, and the recipe has been in my recipe box for years. It’s the kind of homey recipe you find tucked into a yellowed card—simple, dependable, and full of flavor.
Over the years I recopied the handwritten card into a neater recipe card, but the method and ingredients remain the same. It’s one of those comforting family recipes that keeps getting passed along because it works every time.
Dilly Bread Batter Is Very Unique
The batter is unusual because it uses both yeast and baking soda. That pairing works especially well with cottage cheese, helping the loaf stay light while developing a good rise. Combine the ingredients in a bowl, stir with a sturdy spoon, and let the batter rise until doubled. Punch it down, shape it in a pan, let it rise once more, and bake until golden. No kneading is required—just time for two rises and a patient wait for that wonderful yeasty, oniony, dill-scented aroma to fill your kitchen.
This is Millie’s Dilly Bread: a simple, flavorful loaf that pairs beautifully with soup, salad, or a cheese board. It also makes excellent toast and sandwiches.
You Will Love Light Delicious Dilly Bread
Look for the little dill seeds throughout and the tiny browned flecks from the cottage cheese in each slice. The texture is born for toasting—crispy edges and a soft interior. Baked in a round or loaf pan, the bread presents nicely on any table and slices cleanly for sandwiches. It’s dill-icious and versatile.
A wedge of this light, tasty bread is a lovely accompaniment to supper or an afternoon snack. Try it warm with a smear of butter or use it for sandwiches the next day. It keeps well for several days when wrapped and stored at room temperature, or slice and freeze for longer storage.
What You Will Need To Bake Dilly Bread
- Microwave-safe mixing bowl
- Mixing spoon
- Measuring spoon
- Loaf pan or round cake pan
- Non-stick cooking spray
- Flour
- Water
- Yeast
- Sugar
- Dill seed
- Instant minced onion
- Baking soda
- Egg
- Cottage cheese, small curd, creamed, 4% fat
PRINTABLE RECIPE CARD
Millie’s Dilly Bread
A batter-style bread made with a bowl and a spoon. No mixer or kneading required. Light, flavorful, and perfect for toast or sandwiches.
10 minutes
45 minutes
2 hours
2 hours 55 minutes
Ingredients
- 1 package dry yeast
- 1/4 cup warm water
- 1 cup small curd cottage cheese (4% fat)
- 2 Tbsp butter, softened
- 1 Tbsp instant minced onion
- 2 tsp dill seed
- 1 tsp baking soda
- 2 Tbsp sugar
- 1 egg, lightly beaten
- 2 1/4 cups all-purpose flour
Instructions
- Dissolve the dry yeast in 1/4 cup warm water and set aside until bubbly.
- Spray a microwave-safe bowl with non-stick spray. Heat the cottage cheese in the microwave for 30–60 seconds until it’s about as warm as bathwater (not hot). This helps the yeast activate.
- Add the softened butter, minced onion, dill seed, baking soda, sugar, and the lightly beaten egg to the warmed cottage cheese. Stir until well combined.
- Gradually add the flour, stirring until the mixture becomes a medium-firm dough.
- Cover the bowl lightly with a clean dish towel and let the dough rise in the bowl until doubled in size, about one hour.
- Punch the dough down and shape it into a loaf. Place it in a greased loaf pan or round cake pan. Let it rise again until roughly doubled; this second rise will take less time.
- Bake in a preheated 350°F (175°C) oven for 40–45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. Brush the top with melted butter if desired.
- Allow the bread to cool before slicing.
I first shared this recipe during the pandemic with a message of encouragement to stay safe at home. Over the years, GB’s Kitchen has grown from my love of family and home cooking—food is my love language, and simple, comforting recipes like this one are at the heart of what I do.
If you enjoy cozy, family-friendly recipes, try some of these kitchen favorites (titles only):
• Overnight Cinnamon Rolls — frozen rolls combined with pudding for an easy make-ahead treat.
• Cranberry Jalapeño Dip — sweet, tangy, and slightly spicy.
• German Sauerkraut Casserole — a hearty, comforting one-dish meal.
• Perfect Slow Cooker Pork Tenderloin — tender, juicy, and effortless.
• Homemade Pimento Cheese — a classic spread that pairs wonderfully with warm bread.
• Quick French Loaf — light and crusty when you need bread in a hurry.
• Easy Beer Bread — a buttery, robust loaf that doesn’t require yeast.
If this dilly bread recipe resonated with you, I’d be grateful if you share it on your social channels and leave a comment or rating. Your feedback helps the recipes reach more home cooks who appreciate simple, reliable baking.
Warmly, GB (Betty Streff)
Real food. Real kitchen. Real easy.