No Knead Dill Bread

This No Knead Dill Bread is moist and dense and perfect for fresh dill season!

It uses ricotta cheese so it stays moist.  You don’t notice the taste of the cheese – just the dill!

I served it with this delicious Smoky Scallop Chowder.

A cup of thick Scallop chowder with a wedge of dill bread

I also slathered a wedge with my Egg Salad and it was  r e a l l y g o o d !

The bread will keep well on the counter for a couple of days but then I would freeze the rest, if it lasts that long, just to be safe.

You bake this in an 8″ cake pan with a 1 1/2″ rim.  So it comes out perfect to be cut into wedges.   It is so dense and moist it will never rise to a regular loaf shape.

Dough for Dill bread rising in cake pan

No knead… doesn’t get any easier than that.  I would say this is pretty much foolproof as long as your yeast is active.  As long as you have a frothy, bubbly, beige foam on your proofing water you are good to go!

Round loaf of dill bread cooling on rack

 

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No Knead Dill Bread
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Rating: 0
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Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 115 minutes
Servings
wedges
Ingredients
  • 1/4 cup warm water 105-115 degrees
  • 2 1/4 tsps dry yeast
  • 1 cup ricotta cheese (or farmer's cottage cheese)
  • 1 large egg
  • 1 Tbsp butter melted
  • 1/2 cup +1 Tbsp water
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 cup fresh dill fronds only minced
  • 2 1/4 cups all purpose flour
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 115 minutes
Servings
wedges
Ingredients
  • 1/4 cup warm water 105-115 degrees
  • 2 1/4 tsps dry yeast
  • 1 cup ricotta cheese (or farmer's cottage cheese)
  • 1 large egg
  • 1 Tbsp butter melted
  • 1/2 cup +1 Tbsp water
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 cup fresh dill fronds only minced
  • 2 1/4 cups all purpose flour
No Knead Dill Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pour warm water into a large bowl. Sprinkle yeast over and stir it. Allow to sit about 10 minutes. You should have a bubbly, foamy surface at the end of the 10 minutes.
  2. Stir in the ricotta cheese, dill, egg, butter, salt and sugar. Add the flour 1/2 cup at a time, stirring until a semi-stiff dough forms.
  3. Cover bowl with plastic wrap and let dough rise in a warm area until doubled. (About 1 hour).
  4. Butter an 8" cake pan with 1 1/2" sides. Punch down dough, transfer to the cake pan. Shape into a 6" round.
  5. Let dough rise uncovered another 45 minutes.
  6. Preheat oven to 350 degrees. Bake bread on center rack about 40-45 minutes. Dough should be golden and sound hollow when tapped. Remove from oven and transfer to a rack to cool immediately.
  7. Can be made ahead. When completely cool wrap in foil and then plastic and store at room temperature for 1 day. Otherwise freeze for up to 2 weeks.
  8. Cut into wedges to serve.
Recipe Notes

Nutrition Facts
No Knead Dill Bread
Amount Per Serving
Calories 197 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 29mg 10%
Sodium 396mg 17%
Potassium 139mg 4%
Total Carbohydrates 34g 11%
Dietary Fiber 2g 8%
Sugars 1g
Protein 7g 14%
Vitamin A 12%
Vitamin C 7%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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