Chevre Bread with Dill

Based on this recipe.


  • 2 tsp. yeast
  • 1 tsp. sugar
  • 1/4 c. warm water
  • 1 c. goat cheese (give or take)
  • 1 T. butter
  • 1.5 T. white sugar
  • 1/2 T. dill
  • 1 egg
  • 2.5 c. flour (1 c. bread flour, 1.5 c. white flour)
  • 1 tsp. salt
  • 1/4 tsp. baking soda
  • water to make a dough
  • Romano cheese, to taste


  1. Mix water, 1 tsp. sugar, and yeast.  Set aside.
  2. In a small sauce pan, mix goat cheese, butter, sugar, and dill over low heat until soft and spreadable.  Transfer to a bowl and add the egg, beating until mixed.
  3. Mix flour, baking soda, and salt in another bowl.  Add the yeast mixture and the goat cheese mixture, plus additional water as needed until a dough comes together.  Knead on a floured surface for about six minutes.
  4. Put the dough in an oiled bowl and let it rise for about an hour.  Punch it down, shape the loaf, and let it rise, covered with a towel, about 40 minutes more.
  5. Preheat oven to 350°.  Slash the top of the loaf and grate some cheese onto it – I used Romano, but Asiago or Parmesan would also be good.  Bake 40-45 minutes, until the bottom sounds hollow when tapped.

Bryan has already eaten most of the loaf.  The goat cheese taste is subtle, but present, and the bread is delicious.  Could have used more dill or thyme or something, I guess.