Easy Delicious No-knead Dill Pickle Garlic Bread

We serve this bread warm with cheese soup. It’s the perfect companion for fish dishes. It is divine when toasted and served with cream cheese and Swedish cured gravlax (salmon).

We use cottage cheese in the dough to add a rich texture and tenderness to the finished bread. Its subtle tang builds a fantastic flavor profile and complements the dill. You can use fresh dill instead of dried, which brings a bright and robust flavor. If fresh dill is used, use 1/4 cup instead of the dry dill. Adding the pickles is optional, but it lends an almost sourdough note to this quick and easy bread.

No-Knead Dill Pickle Garlic Bread

1 package (1/4 ounce) Red Star active dry yeast

3/4 cup warm water (110° to 115°)

1 cup 2% cottage cheese, small curd

½ cup finely chopped dill pickles

2 Tbsp. minced fresh garlic

2 Tbsp. dry dill

2 Tbsp. Extra Virgin Olive Oil

1 tsp.  salt

2 Tbsp. sugar

1 large egg, room temperature, lightly beaten

3 cups (360g) Panhandle Milling Organic Bread Flour

Directions

• In a large bowl, dissolve yeast in warm water. Add cottage cheese, pickles, dill, olive oil, salt, sugar, egg, and 1 cup flour; beat until smooth.
• Stir in the remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, for about 1 hour.
• Punch down the dough. Turn onto a lightly floured surface; shape into a 6-inch circle.
• Transfer to a greased 9-in. cast-iron skillet or round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes.
• Preheat the oven to 350°F. Bake until the crust is golden brown and the bread’s internal temperature is over 180°F, about 35-40 minutes. Remove from the pan to a wire rack to cool.