Remember the other day when I posted about the refrigerator dill pickles and said I had lots of dill leftover and was thinking about making a cheddar dill bread. Well today is the day I used up a tad bit more of that dill and made the bread. It barely put a dent in the dill though so if anyone has any recipes using fresh dill I would love to take a look at them.
Ok, back to the bread. It took about 5 minutes to mix up, which is very quick and painless. The best part is the ingredients it called for are things that most people have in their kitchens all the time. I subbed onion powder for the grated onion and sprinkled some garlic powder and extra cheese on top of the loaf. It just seemed like the right thing to do. :)
40 minutes later my cute loaf on heaven came out of the oven. I am not sure why I am calling it cute, but it just was. It had all these cute little bumps all over the top, like little mountains of goodness. Anyway, this stuff is quite delicious for a quick bread! I should make quick breads more often. Actually, if the dill and cheddar were omitted it would be a great base recipe to add whatever flavors you want to it, bacon and Parmesan cheese sounds mighty tasty. I recommend you give this bread a try, soon!
Brethren Cheese Bread
Source: reading, 'riting and recipes
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
¼ cup butter or margarine
1 cup grated, sharp cheddar cheese
1 ½ tablespoons dried dill weed
1 tablespoon grated onion
¾ cup milk
1 egg, slightly beaten
Directions
Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan.
Mix dry ingredients in a bowl and cut in butter until mixture resembles coarse crumbs. Stir in cheese, onion and dill weed; mix well. Combine milk and beaten egg; pour into flour mixture and stir just to moisten. Turn into prepared pan. Bake 40-45 minutes or until toothpick comes out clean. Let cool in pan 10 minutes and turn out onto wire rack to cool.
Ok, back to the bread. It took about 5 minutes to mix up, which is very quick and painless. The best part is the ingredients it called for are things that most people have in their kitchens all the time. I subbed onion powder for the grated onion and sprinkled some garlic powder and extra cheese on top of the loaf. It just seemed like the right thing to do. :)
40 minutes later my cute loaf on heaven came out of the oven. I am not sure why I am calling it cute, but it just was. It had all these cute little bumps all over the top, like little mountains of goodness. Anyway, this stuff is quite delicious for a quick bread! I should make quick breads more often. Actually, if the dill and cheddar were omitted it would be a great base recipe to add whatever flavors you want to it, bacon and Parmesan cheese sounds mighty tasty. I recommend you give this bread a try, soon!Brethren Cheese Bread
Source: reading, 'riting and recipes
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
¼ cup butter or margarine
1 cup grated, sharp cheddar cheese
1 ½ tablespoons dried dill weed
1 tablespoon grated onion
¾ cup milk
1 egg, slightly beaten
Directions
Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan.
Mix dry ingredients in a bowl and cut in butter until mixture resembles coarse crumbs. Stir in cheese, onion and dill weed; mix well. Combine milk and beaten egg; pour into flour mixture and stir just to moisten. Turn into prepared pan. Bake 40-45 minutes or until toothpick comes out clean. Let cool in pan 10 minutes and turn out onto wire rack to cool.
21 comments:
Looks delicious... and I especially like making quick breads in the fall. So easy and versatile too for both sweet and savory flavors!
That sounds so yummy, I will have to try it.
That looks eerily like what the jalapeno cheese bread at my favorite BBQ place looks like. I may have discovered something!
I think quick breads are my absolute favorite thing to make. I will definitely give this one a try!
This looks so good! I love bread with cheese in it. This looks like it would be perfect to serve with a good fall dinner!
That looks great! Quick breads are always so satisfying. I just posted a chicken recipe that uses fresh dill in my blog!
It doesn't use a lot of dill but I will be posting a recipe for dilled carrots this weekend.
It doesn't use a ton of dill but I have a recipe for dilled carrots that I will be posting this weekend.
i put dill in my tuna salad, you could also do salmon salad.
ive also made skillet potatoes before and sprinkled dill on those.
i love dill, though :D
bread looks GREEEEAT
Wow. Looks fantastic. I'll be making this soon, and blogging about it. Thanks for sharing!
This looks really really good.. I will have to try this one..
I love that you made this the same day Mollie mentioned it! It looks great - I have it starred to make soon!
looks really tastey I can't wait to try it!
I have a recipe for salad dressing (for a Salmon Nicoise Salad) in my blog that uses dill!
My favorite potato salad has dill and roasted red peppers. And plenty of mayo! You could also make a compound butter with the leftover dill - it will keep a long time in the freezer - great on fish :)
Cucumber sandwiches, Veggie dip, chicken salad:) Your bread has me hungry!
I love quick (savory) breads. I make a mean cheese & onion focaccia bread that's super easy so this will be a nice change of pace! Thanks for sharing.
This looks so yummy! I can't wait to try it!
I bookmarked your dill pickle recipe and I'm bookmarking this one too! I need to get some dill so I can try them both!
Yum! I'm starring this one.
This looks soo delicious! MMMMMMMMMMMMM you know you can bring left overs right down the road... you could be my break truck lady... I'll buy my snacks and lunch from you!
:)
yum yum yum! i can't wait to try this!
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