No Knead Cheddar Dill Bread Recipe


Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageCuisine
DishMain Ingredient


 All purpose flour3 Cup (48 tbs)
 Sugar1 Tablespoon
 Dill weed2 Teaspoon
 Dill seed1 Teaspoon
 Salt1 Teaspoon
 Baking soda1⁄4 Teaspoon
 Active dry yeast1⁄4 Ounce (1 Package)
 Small curd cottage cheese1 Cup (16 tbs)
 Water1⁄4 Cup (4 tbs)
 Margarine/Butter1 Tablespoon
 Shredded sharp cheddar cheese2 Cup (32 tbs)
 Egg1 , slightly beaten
 Poppy seed1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2800 Calories from Fat 897

% Daily Value*

Total Fat 101 g155.7%

Saturated Fat 46.1 g230.7%

Trans Fat 0 g

Cholesterol 632.9 mg

Sodium 4775.5 mg199%

Total Carbohydrates 332 g110.8%

Dietary Fiber 15 g60%

Sugars 24.9 g

Protein 140 g279.3%

Vitamin A 88.2% Vitamin C 10.2%

Calcium 224.1% Iron 147.8%

*Based on a 2000 Calorie diet


Combine 1 cup of flour, sugar, dill weed, dill seed, salt, baking soda and dry yeast in large mixing bowl.
Combine cottage cheese, water and margarine in 2-cup glass measure.
Microwave at HIGH (100%) 2 minutes.
Add cottage cheese mixture, egg and Cheddar cheese to dry ingredients.
Stir well.
Add enough flour to make a stiff dough.
Soak a cloth with hot water, wring it out and place it over mixing bowl.
Let dough rise in oven at SLOW COOK 100°F until double in size, about 1 hour.
Grease well an 8-inch round cake pan.
Place in pan bottom a wax paper circle cut to fit.
Place a strip of wax paper, 2 1/2 x 25 inches, around pan edge.
Grease both wax paper circle and strip.
Stir dough down and put in prepared pan, patting the dough to smooth it.
Let dough rise in 100°F oven until double in size, 35 to 45 minutes.
Brush bread lightly with beaten egg and sprinkle top with poppy seed.
Bake 25 to 35 minutes on broiling trivet on LOW MIX.
Remove from pan.
Cool on wire rack.