Of course dill is famous for fish, chilled cucumber salad or soup, and in pickles. But I especially look for it so that I can bake dill bread.
This recipe is a survivor from an era when no-knead batter breads were popular. It contains cottage cheese, whose protein gives the bread structure without heavy kneading. But I knead it anyway.
The bread should be made to serve hot, along with a summer meal that might include corn on the cob, a grilled meat, probably a cold salad or grilled summer vegetables and perhaps some sliced tomatoes. Its frank opulence offsets those simple elemental flavors (don't skip the butter for the hot bread). Leftover bread can be toasted the next day and served as a tea bread or snack.
Many market gardeners and supermarkets feature the variety known as dukat dill, which resists flowering and provides a long supply of the fresh dill leaves. But in my experience these have a milder (duller) flavor than the ferny foliage of the bouquet dill. You'll need to pick the leaves before seedheads begin to form and the leaves start to yellow. I like the strong flavor of the bouquet dill and include lots of it in the bread.
Cottage Cheese Dill Bread
|The center of the bread is soft, but not wet.|