Dill Bread with Cottage Cheese and Fried Shallots

Dill Bread

As you can tell by it name, this Dill Bread with Cottage Cheese and Fried Shallots is loaded up on big flavor.

Dill Bread with Cottage Cheese and Fried Shallots 

Print This Recipe Total time Yield 8–10Source Bread: Diane Morgan & Shallots: New York TimesPublished
Dill Bread


  • 2 cup canola oil
  • 2 cup thinly sliced shallot rings
  • ¼ cup warm water (about 110 degrees F)
  • ¼ ounce active dry yeast
  • 2 tablespoon granulated sugar (divided)
  • 1 tablespoon olive oil (plus more for greasing dish)
  • 1 cup small-curd cottage cheese
  • 1 tablespoon dill seeds
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried basil
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 large egg (lightly beaten)
  • 2 ¼ cup all-purpose flour


Prepare the fried shallots: In a small saucepan over medium-high heat, heat canola oil until it registers 275 degrees on a deep-frying thermometer. Add shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer shallots to a paper-towel-lined plate to drain.

Increase heat to high and place a fine-mesh sieve over a heatproof bowl. When oil reaches 350 degrees on the thermometer, add the fried shallots and cook just until they are crisp and well-browned, a few seconds, watching carefully so they do not burn.

Immediately pour oil and shallots through sieve to stop cooking, then transfer shallots to paper-towel-lined plate to drain. Reserve oil for another use. Shallots will keep in an airtight container at room temperature for 1 day.

Prepare the dill dough: In a small bowl, combine the water, yeast and ¼ teaspoon sugar. Stir and set aside until foamy; about 8 minutes.

In a large bowl, mix remaining sugar, cottage cheese, 1 tablespoon olive oil, fried shallots, dill seeds, dill weed, marjoram, basil, and salt; stir to combine. Add the baking soda, egg, and yeast mixture; stir to combine. Using a wooden spoon, stir in flour, scraping sides until well incorporated. Cover the bowl with a towel and set aside in a warm place until double in size; about 1 hour.

Punch down the dough. Generously grease a 1 ½‑quart straight-sided casserole or souffle dish. Turn the dough out into the dish. Cover with a towel and let rise about 1 hour. Remove the towel and continue to let rise until the dough has risen above the the rim.

Meanwhile, place the oven rack in the lowest position and preheat the oven to 375 degrees F.

Bake the bread until deeply golden brown, about 40 minutes. Transfer to a wire rack and let the bread cool in the dish for 10 minutes. Run a knife around the edge of the dish to loosen the sides. Turn out onto the rack to cool somewhat. Serve warm.