Ever get bored with basic sandwich bread? Same. That’s exactly why I started experimenting with this cucumber dill tzatziki bread—because let’s be real, store-bought loaves can be seriously bland.
The first time I made it, I was hooked. It’s got that tangy Mediterranean flair, a hint of garden-fresh dill, and this super light texture that makes you want to eat slice after slice—especially warm from the machine.
If you’re a fan of Greek flavors, this bread machine recipe will totally earn a permanent spot in your weekly lineup.
Why This Bread Machine Recipe Is a Total Win
This cucumber dill tzatziki bread is more than just a fun twist on a classic. It’s a full-on flavor experience. Whether you’re tossing together a lunch board or making something special for brunch, this bread pulls its weight.
- Mediterranean-inspired: Think Greek yogurt vibes, light and herby.
- Perfect texture: Soft, tender crumb thanks to the moisture from cucumber and sour cream.
- Bread machine-friendly: Set it and forget it—it’s that easy.
- Saves time: A great make-ahead option for meal prep or family-friendly dinners.
- Pairs with everything: Salads, soups, grilled proteins, or just a swipe of butter.
Tips to Get the Best Texture Every Time
One thing I learned the hard way? Don’t squeeze the cucumber dry like you would for tzatziki sauce. You actually need that natural moisture to balance out the dough.
Bread machines rely on the right liquid-to-flour ratio, so if you dry the cucumber too much, the loaf ends up dense or dry. Not fun.
Want extra lightness? Use seedless cucumber or English cucumber for a finer shred that melts into the dough better. Also, fresh dill gives the bread an aromatic pop, but dried works too if that’s what you’ve got on hand.
Flavor Pairings That Make This Bread Shine
This isn’t your average loaf, so it deserves bold, creative pairings that match its Greek-inspired profile.
- Savory sides: Pair with Greek avgolemono soup, roasted lemon chicken, or grilled lamb skewers.
- Fresh toppings: Think herbed cream cheese, olive tapenade, or even whipped feta with lemon zest.
- Light lunch options: Layer with sliced cucumber, cherry tomatoes, and a drizzle of olive oil for a quick open-faced sandwich.
- Appetizer alert: Cube and toast for crostini—serve with tzatziki dip, hummus, or tomato bruschetta.
Great for Gatherings or Make-Ahead Meals
If you’re prepping for a dinner party, holiday meal, or casual get-together, this bread fits the bill. It’s eye-catching, flavorful, and a conversation starter.
And bonus—it freezes surprisingly well. Just slice it before freezing and toast it straight from the freezer for a quick snack or meal base.
For brunches or buffet-style meals, this bread holds its own against fancy spreads.
I’ve served it alongside smoked salmon, soft cheeses, and even pickled onions for a Mediterranean-inspired grazing board that guests devour in minutes.
Variations & Easy Substitutions
Want to make it your own? There’s room to play.
- Go vegan: Swap sour cream for plant-based yogurt and use vegan-friendly sugar and yeast.
- Low-carb tip: Sub in part almond flour (just a bit!) to reduce carbs, but expect a denser loaf.
- Spice it up: Add a pinch of garlic powder or lemon zest for a bigger flavor punch.
- Make it richer: A drizzle of olive oil into the dough adds extra depth and moisture.
Whether you’re craving something new for sandwich bread or just want a fresh addition to your bread machine recipe rotation, cucumber dill tzatziki bread delivers on all fronts. It’s light, herby, and totally unexpected—in the best way.
Cucumber Dill Tzatziki Bread Machine Recipe
Equipment
- Bread machine with Basic/White program
- 1½- to 2-pound loaf capacity pan
Ingredients
For a 1½-Pound Loaf:
- ¾ cup cucumber (English or seedless) peeled and shredded
- ½ cup water
- ⅓ cup sour cream
- 3¼ cups bread flour
- 2 tsp sugar
- ¾ tsp kosher salt
- ½ tsp dried dill or ½ tbsp fresh dill
- 1 tsp yeast
For a 2-Pound Loaf:
- 1 cup cucumber (English or seedless) peeled and shredded
- ⅔ cup water
- ½ cup sour cream
- 4½ cups bread flour
- 1 tbsp sugar
- 1 tsp kosher salt
- ¾ tsp dried dill or ½ tbsp fresh dill
- 1¼ tsp yeast
Instructions
- Add ingredients to your bread machine’s baking pan in the order listed, starting with the shredded cucumber and ending with the yeast.
- Do not squeeze the liquid from the cucumber—this moisture is essential to the dough’s consistency.
- Select the Basic/White program on your bread machine.
- Choose the loaf size (1½-pound or 2-pound) that matches your ingredient quantities.
- Press start and allow the machine to complete the full cycle.
- Once done, carefully remove the loaf from the pan and transfer it to a wire rack.
- Let the bread cool for at least 30 minutes before slicing.
Notes
- Fresh dill offers a more vibrant flavor, while dried dill is more concentrated—adjust to taste.
- This bread pairs beautifully with lemony dishes, soups, or as a sandwich base with grilled vegetables.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.