Cheddar-Dill Bread Recipe

4.5 2 2
Cheddar-Dill Bread Recipe
Cheddar-Dill Bread Recipe photo by Taste of Home
Publisher Photo

Cheddar-Dill Bread Recipe

Read Reviews
4.5 2 2
Publisher Photo
"With soup and salad, this savory cheese bread sparked with dill makes a terrific meal," assesses Karen Gardiner of Eutaw, Alabama.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling

Ingredients

  • 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

Directions

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 8x4-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.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Cheddar-Dill Bread in Taste of Home February/March 1995, p45

Nutritional Facts

1 slice: 115 calories, 6g fat (4g saturated fat), 30mg cholesterol, 261mg sodium, 13g carbohydrate (1g sugars, 0 fiber), 4g protein.

  • 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
  1. 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 8x4-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.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Cheddar-Dill Bread in Taste of Home February/March 1995, p45

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Reviews forCheddar-Dill Bread

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bethie00 User ID: 2625558 1687
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."

MY REVIEW
jarends User ID: 4978721 198334
Reviewed Aug. 7, 2011

"this is a wonderful bread to serve with soup add a little onion makes it ever tastier"

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