Go Back Email Link
–+ servings
Print Recipe
5 from 1 vote

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
Cook Time45 minutes
1 hour
Total Time1 hour 55 minutes
Course: Bread
Cuisine: American
Servings: 12 wedges
Calories: 137kcal
Author: Carolyn Hetke

Equipment

  • 1 8" round cake pan

Ingredients

  • 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

Instructions

  • 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

Notes
  1.  Ricotta cheese and dry farmer's cheese are interchangeable. Do not substitute regular cottage cheese since it is too moist and chunky.
  2. 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.
  3. If using a dried herb reduce the amount to 2 Tbsps.
  4. 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.

Nutrition

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