No Knead Dill Bread
This is a moist, dense bread. Hands on time is minimal. Just mix it up and let it rise for an hour. Bake and enjoy!
Prep Time10 minutes mins
Cook Time45 minutes mins
1 hour hr
Total Time1 hour hr 55 minutes mins
Course: Bread
Cuisine: American
Servings: 12 wedges
Calories: 137kcal
- ¼ cup warm water 105-115 degrees
- 2 ¼ tsps dry yeast
- 1 cup ricotta cheese (or farmer's cottage cheese) See Notes.
- 1 large egg
- 1 tablespoon butter melted
- ½ cup +1 tablespoon water
- 1 ½ tsp salt
- 1 teaspoon sugar
- ¼ cup fresh dill fronds only minced See Notes.
- 2 ¼ cups all purpose flour
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.
Stir in the ricotta cheese, dill, egg, butter, remaining water, salt and sugar. Add the flour ½ cup at a time, stirring until a semi-stiff dough forms.
Cover bowl with plastic wrap and let dough rise in a warm area until doubled. (About 1 hour).
Butter an 8" cake pan with 1 ½" sides. Punch down dough, transfer to the cake pan. Shape into a 6" round.
Let dough rise uncovered another 45 minutes.
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.
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.
Cut into wedges to serve.
Notes
- Ricotta cheese and dry farmer's cheese are interchangeable. Do not substitute regular cottage cheese since it is too moist and chunky.
- You can substitute another mild, fresh herb like tarragon, basil or oregano 1:1 for the fresh dill. Rosemary is quite strong and sharp so I would suggest reducing fresh rosemary to 2 Tbsps and be sure to mince it really fine.
- If using a dried herb reduce the amount to 2 Tbsps.
- Do not use a regular loaf pan. This dough is dense and it will not rise like a sandwich bread. It won't rise enough in a loaf pan and therefore will ot bake through in the same way as the 8" round pan.
Calories: 137kcal | Carbohydrates: 20g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 318mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg