- 2 cups self-rising flour
- 1 tablespoon sugar
- 1/4 cup cold butter, cubed
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 2 teaspoons dill weed
- 1 egg
- 3/4 cup milk
- In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf.
Originally published as Cheddar-Dill Bread in Taste of Home February/March 1995, p45
Reviews for Cheddar-Dill Bread
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Reviewed Jan. 28, 2013
a good quick bread that goes nicely with soup. baked just as written and it turned out nicely. toasts up well too.
Reviewed Aug. 7, 2011
this is a wonderful bread to serve with soup add a little onion makes it ever tastier