Dilly Bread from Katie Jolley

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Many years ago…

many…many…years ago…

back when I was in high school…


”The Jolleys” moved to town.  Jolley, as everyone called him…or Coach Jolley to all the kids…was the football coach at our high school in Comanche, Texas.  The Jolleys were very good family friends…and I have many funny stories to tell you about them…but for now…I will save those for later…



Katie, Coach Jolley’s wife,  made this wonderful bread…Dilly Bread…it was delicious!  It became a favorite with our family and still to this day… I love this bread.  Katie…my dear friend…I think of you every time I make it!




It’s so good that as soon as it comes out of the oven…you can’t wait to taste it.  You will want more than one loaf.  Share a loaf with a friend…  I have yet to meet anyone who doesn’t like Dilly Bread.




I usually just use my mixer to make it easy….



so this is what you will need…well almost everything you will need…I mistakenly bought low fat…cottage cheese…I usually just use the regular…


But one thing before we start…this bread has of all things…cottage cheese!  Now…don’t you click off this page…go to the store and buy some cottage cheese.  Even if you think you wouldn’t touch cottage cheese with a ten foot pole…much less eat it…go buy it.    Trust me…with all your heart…you will never know it’s in there!





First dissolve your yeast into the warm water…for those of you who may be new to making bread…it should just be warm…not hot…it will kill your yeast if it is too hot…let it sit while you measure all the dry ingredients into your mixer bowl.


Heat up your cottage cheese and butter until it is lukewarm…just a little warm to the touch…not sizzling hot.





Chop up your onion and fresh dill very fine if you are using fresh onion and fresh dill.


Start your mixer and let it mix the dry ingredients on the slowest speed.  Add your dill seed, dill weed or fresh dill along with the onion to the mixture and give that a whirl to mix it together.




Then pour in the cottage cheese mixture and yeast mixture to the dry ingredients.  Add the egg and mix together for a couple of minutes.




Add about 2 Tablespoons olive oil into a large bowl.  Turn out your yeast dough into the bowl and then flip it over making sure the dough is covered in olive oil.  Pat it smooth and let rise until doubled in size …about an hour.






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Scrape the dough from the sides of the bowl and turn out on a well floured cutting board.  I like to cover my cutting board with wax paper.  It makes your clean up easier and I am all for easy!


Cut the dough into 2 or 3 pieces according to what size bread pans you are using.  Knead each piece a couple of times and form into a loaf  shape and place into an oiled bread pan.  I use cooking spray to oil my pans.  Let rise for about 30 minutes.







Bake at 350º for about 30 minutes or until well browned.  Remove from oven and turn bread out onto a cooling rack.   Brush top of loaf with butter and sprinkle generously with Kosher salt before serving.




Although the bread is delicious when it is hot…wait until it cools…or even better…until the next day.  The flavors have a chance to develop with a little time.  This bread is delicious as sandwich bread…it is so good with BBQ and potato salad and makes a wonderful bread to serve with ham.


You are going to love Dilly Bread!


And to my friend, Joyce…this one is for you…!  Sorry I took so long to get you the recipe.


Have fun in the kitchen….Leah




Katie Jolley’s Dilly Bread


2 packages dry yeast (scant Tablespoon if not using pre-packaged yeast)

1/2 cup warm water

1 – 24 ounce container cottage cheese (slightly heated)

2 tablespoons sugar

2 eggs

¼ cup finely chopped onion or 1 Tablespoon dried onion

2 tablespoons dill seed

¼ cup chopped fresh dill or 1 Tablespoon dried dill weed

1 tablespoon salt

1 teaspoon soda

4 tablespoons melted butter

6 ½ – 7 cups flour


Dissolve dry yeast in warm water (water should be warm to the touch…not hot). 


In mixer or large bowl place 6 cups flour, sugar, soda, and salt. Mix well. 


Add dill seed, fresh dill or dried dill weed and onion to the dry ingredients. Mix in cottage cheese, yeast mixture, butter, and eggs until you make a soft dough.  Continue adding flour ½ cup at a time until dough does not feel sticky to your touch.  Knead in mixer or by hand for several minutes until dough looks smooth.


Scrape out dough in large oiled bowl (I usually use a couple of tablespoons olive oil) turn it over making sure the dough is covered with the oil and let rise until doubled. 


Pour out onto floured cutting board (I like to cover my board with wax paper…it makes the clean up easy).  Cut the dough into two or three pieces depending on what size loaf pan you are using.  Shape into loaves and place in bread pans that have been sprayed with cooking oil. 


Let rise until doubled…about 30 minutes and bake at 350° for about 30 minutes or until browned. Remove from oven and from pans onto cooling racks. 


Brush tops of loaves with melted butter and sprinkle with Kosher salt before serving.


Makes 2 large loaves or three smaller ones.

4 thoughts on “Dilly Bread from Katie Jolley”

  1. Leah,
    I wish I lived close enough to come eat when you are cooking this bread! Now, I am too lazy to bake it my own self, but I can almost smell this loaf baking. I planted some dill this year but I will be using it in Hidden Valley Ranch dressing mix…wash,chop,stir,eat.


  2. Leah,
    Being the daughter of Katie Jolley, I grew up on Dilly Bread and love it to this day. Interesting, I’ve been thinking about it lately and reluctant to mix up a recipe because I figured I’d eat one loaf by myself, but you inspire me… I think it’s time to go buy some cottage cheese! Gorgeous pictures!



    Leah Reply:



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