- 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"