Cheddar Dill Bread
This quick cheddar and dill bread is packed with flavor. It's cheesy and moist. A delicious loaf just by itself or serve it as a side with any main course.
Yield
12 servingsPrep
15 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
self-rising flour
self-rising, see recipe below |
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | cup |
cheddar cheese
shredded |
|
| 2 | teaspoons |
dill weed
|
|
| 1 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
self-rising flour
self-rising, see recipe below |
|
| 15 | ml |
sugar
|
|
| 59 | ml |
butter
or margarine |
|
| 237 | ml |
cheddar cheese
shredded |
|
| 1E+1 | ml |
dill weed
|
|
| 1 | each |
eggs
|
|
| 177 | ml |
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.
Pour into a greased 8x4x2 loaf pan. Bake at 350℉ (180℃) for 35 to 40 minutes or until a wooden skewer inserted center comes out clean.
Cool in pan 10 minutes before removing.
Serve warm or cool completely.
