Chèvre Goat Cheese Dill Bread
Rich, savory, and deeply aromatic, this homemade loaf showcases the culinary versatility of fresh homestead Chèvre. Incorporating Ziegenwald Dairy's soft goat cheese directly into the dough yields a remarkably tender crumb with a subtle, earthy tang that balances beautifully against the warm dill seed and grated onion. Whether sliced thick for a regional cheeseboard, toasted alongside evening soup, or enjoyed warm with a simple smear of salted butter, this recipe elevates everyday baking into a standout seasonal centerpiece.
Servings 1 Loaf
Equipment
- Measuring Cups and Spoons for accurate dry and liquid measurements.
- 1 Box Grater or Microplane to finely grate the tablespoon of onion.
- 1 Small Saucepan to gently warm the Chèvre on the stovetop.
- 1 Small Bowl for proofing the yeast and warm water.
- 1 Large Mixing Bowl for combining the ingredients andhousing the dough during its first rise.
- 1 Sturdy Wooden Spoon or Electric Mixer a hand mixer or a stand mixer fitted with a paddle attachment works well for the initial beating. (If using a stand mixer, switch to the dough hook for the 6-minute kneading step).
- Cling Wrap to trap moisture and warmth in the bowl during the 1-hour rise. (A damp, clean kitchen towel can also work).
- 1 StandardLoaf Pan (9x5-inch) for baking the loaf.
- 1 Wire Cooling Rack essential for allowing steam to escape from the bottom of the hot pan and loaf so the crust doesn't become soggy as it cools.
Ingredients
- 1 package active dry yeast
- 1/4 cup warm water
- 1 cup soft chèvre goat cheese
- 2 tbsp melted butter
- 1 tsp salt
- 2 tsp dill seeds
- 1 tbsp grated onion
- 1 egg
- 2 1/2 cups flour
- 1/4 tsp baking soda
Instructions
- Pour the lukewarm water into a bowl and add a pinch of sugar.
- Sprinkle the yeast on top and set aside.
- In a saucepan, heat the goat cheese on low till lukewarm.
- In a bowl, combine the cheese, sugar, melted butter, salt, dill seeds, onion, and eggs, then beat everything together till well mixed.
- Add the yeast, flour, and baking soda, then continue mixing.
- Knead the dough for 6 minutes.
- Place in a greased bowl and cover with cling wrap for 1 hour.
- Shape the dough and place it into a large greased pan.
- Cover and allow to rise again for 40 minutes.
- Place the bread in a preheated 350-degree oven for 40-45minutes.
- Cool on a wire rack.
Notes
A Note on Farmstead Terroir: Because Ziegenwald's Chèvre is a live, seasonal homestead product, its natural moisture content will subtly fluctuate depending on the goats' pasture forage and the time of year the milk was drawn. When mixing and kneading, let the dough tell you what it needs. If a high-moisture spring cheese yields a stickier dough, trust your hands and add a scant dusting of extra flour; if a richer, late-season summer cheese yields a firmer dough, hold back. Embracing these micro-adjustments isn't a baking flaw—it is the distinct culinary reward of working with authentic, small-batch dairy.