Publisher Photo
Publisher Photo
As a stay-at-home mom with three children, I don't have a lot of involved cooking. This delicious bread goes together in a flash thanks to a biscuit mix.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling

Ingredients

  • 3 cups biscuit/baking mix
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 tablespoon sugar
  • 1/2 to 1 teaspoon dill weed
  • 1/2 teaspoon ground mustard
  • 1 egg, lightly beaten
  • 1-1/4 cups milk
  • 1 tablespoon vegetable oil

Directions

In a large bowl, combine the first five ingredients. In a small bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Dilly Cheese Ring in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p170

Nutritional Facts

1 piece: 209 calories, 11g fat (5g saturated fat), 36mg cholesterol, 481mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 7g protein.

  • 3 cups biscuit/baking mix
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1 tablespoon sugar
  • 1/2 to 1 teaspoon dill weed
  • 1/2 teaspoon ground mustard
  • 1 egg, lightly beaten
  • 1-1/4 cups milk
  • 1 tablespoon vegetable oil
  1. In a large bowl, combine the first five ingredients. In a small bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.
Originally published as Dilly Cheese Ring in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p170

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