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–+ servings

Cucumber Dill Tzatziki Bread Machine Recipe

This tangy and tender cucumber dill tzatziki bread is the perfect bread machine recipe for light meals and Mediterranean spreads.
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Total Time 3 hours 30 minutes
Course Bread, Side Dish
Cuisine Greek, Mediterranean
Servings 1 loaf

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.
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