No Knead Dill Bread
Servings Prep Time
12wedges 10minutes
Cook Time Passive Time
45minutes 115minutes
Servings Prep Time
12wedges 10minutes
Cook Time Passive Time
45minutes 115minutes
  • 1/4cup warm water105-115 degrees
  • 2 1/4 tsps dry yeast
  • 1cup ricotta cheese(or farmer’s cottage cheese)
  • 1large egg
  • 1Tbsp buttermelted
  • 1/2cup +1 Tbsp water
  • 1 1/2tsp salt
  • 1tsp sugar
  • 1/4 cup fresh dill fronds onlyminced
  • 2 1/4cups all purpose flour
  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.