Friday Feedbag: Cheddar Cheese Dill Bread

At my Day Job, one of my co-workers brings in baked goods of some kind every Friday. This can range from quick breads to scones to cobbler to foccacia. It’s a nice thing to look forward to during the week. 🙂

My favorite is Cheddar Cheese Dill Bread. It’s a basic quick bread packed with flavor. My co-worker was kind enough to share the recipe, and now I’m sharing it with all of you!

Cheddar Cheese Dill Bread

2 cups flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tbsp dried dill weed
1 tbsp dried minced onion
4 oz (about 1 cup) extra-sharp cheddar cheese
¼ cup vegetable oil
1 egg or ¼ cup egg substitute
1 cup low-fat buttermilk

Preheat oven to 350 degreesF. In large bowl, mix flour, salt, baking powder, baking soda, dill, and minced onion. Coarsely grate cheese. Add to dry ingredients. Mix well so that cheese is coated with dry ingredients and no longer clumps together. Add, oil, egg, and buttermilk. Mix only until dry ingredients are incorporated (do not overmix!). Spoon batter into a greased or nonstick 9- × 5- × 3-inch loaf pan. Bake for one hour or until a toothpick inserted into the bread comes out clean. Cool bread in pan for 10 minutes. Remove from pan. Makes one (delicious!) loaf.

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