Total TimePrep: 10 min. Bake: 35 min. + cooling
- 2 cups self-rising flour
- 1 tablespoon sugar
- 1/4 cup cold butter, cubed
- 1 cup shredded sharp cheddar cheese
- 2 teaspoons dill weed
- 1 large egg
- 3/4 cup whole 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 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.
Editor's NoteAs 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.
Nutrition Facts1 slice: 115 calories, 6g fat (4g saturated fat), 30mg cholesterol, 261mg sodium, 13g carbohydrate (1g sugars, 0 fiber), 4g protein.
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.
Aug 7, 2011
this is a wonderful bread to serve with soup add a little onion makes it ever tastier
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