- 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
- 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.
1 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