CHEDDAR-DILL BREAD
"With soup and salad, this savory cheese bread sparked with dill makes a terrific meal," assesses Karen Gardiner of Eutaw, Alabama.
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 261mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CHEDDAR DILL CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h10m
Yield 12 large pieces
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
CHEDDAR-DILL BREAD
Knock their socks off with this delicious, super-easy Cheddar-Dill Bread. No fancy skills (or yeast) required.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix flour, baking powder, salt and dill weed in large bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese.
- Whisk eggs and milk until blended. Add to flour mixture; stir just until moistened. Spoon into 9x5-inch loaf pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted in center comes out clean. Immediately remove bread from pan; cool completely on wire rack.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
DILL BREAD
Provided by Food Network Kitchen
Time 4h45m
Yield 1 loaf of bread
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
- Meanwhile, in large bowl, whisk together the flour and salt. Set aside.
- Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
- Transfer the flour mixture to a well-floured work surface and knead by hand until an elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot, until doubled in size, about 2 hours.
- Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
- Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
- Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and an instant-read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
- Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.
- Copyright 2001 Television Food Network, G.P. All rights reserved
CHEDDAR N' DILL BREAD
A fantastic and easy to make quick bread that is perfect with any meal! This cheddar and dill bread is also perfect for a snack, or making sandwiches, etc, etc!
Provided by Joanne Andrea @The Salty Pot
Categories BACK TO BASICS
Time 11m35S
Number Of Ingredients 7
Steps:
- Preheat the oven to 350
- Grease a 9 x 5 bread pan
- In a bowl, combine all the ingredients except the beer and butter. combine well.
- Add the beer slowly. The mixture will bubble up a little, and stir to just get everything incorporated.
- Transfer into the loaf pan.
- Brush the melted butter over the top. You can also sprinkle a little more Italian seasoning or shredded cheese over the top if you wish.
- Bake for 40 - 50 minutes. A toothpick inserted into the loaf and coming out dry will indicate it's ready.
- Let cool slightly before turning out onto a cooling rack. Enjoy!
Nutrition Facts : Calories 278 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 slice, Sodium 328 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHEDDAR DILL BREAD
Make and share this Cheddar Dill Bread recipe from Food.com.
Provided by Kim D.
Categories Quick Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine flour and sugar.
- Cut in butter until crumbly; stir in cheese and dill.
- In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moist.
- (Batter will be very thick) Pour into a greased 8X4X2-inch loaf pan.
- Bake for 35-40 minutes or until done.
- Cool for 10 minutes before removing from pan.
Nutrition Facts : Calories 1986.8, Fat 97.6, SaturatedFat 59.1, Cholesterol 477.8, Sodium 4363.4, Carbohydrate 208.5, Fiber 6.8, Sugar 14.2, Protein 65.7
DILL CHEDDAR BREAD
Make and share this Dill Cheddar Bread recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, baking powder, salt and dill.
- Cut butter into mixture until mixture resembles coarse crumbs.
- Stir in cheese.
- Add milk and eggs until moistened.
- Spoon mixture into greased and floured 9X5 loaf pan.
- Bake at 375 for 1 hour.
- Remove from pan immediately.
Nutrition Facts : Calories 298.3, Fat 13.2, SaturatedFat 7.9, Cholesterol 68.2, Sodium 540.1, Carbohydrate 33.7, Fiber 1.1, Sugar 0.2, Protein 10.8
NO-KNEAD CHEDDAR BREAD
Steps:
- In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
- Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
- Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
- Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
- Remove the bread from the Dutch oven and allow to cool completely before slicing.
CHEDDAR DILL CORNBREAD (INA GARTEN) ( BAREFOOT CONTESSA)
A recipe from Ina Garten the Barefoot Contessa from the Food Network. I watched the show and had to save this recipe for safekeeping as it looks like the perfect accompaniment to soup, salad, meat or poultry dishes. It is less harsh than her jalepeno version. It looks great. It was on her Potluck episode in which she makes this and takes it to a friend. Prep time includes letting it sit at room temp per her instructions. Yum. Enjoy. ChefDLH
Provided by ChefDLH
Categories Quick Breads
Time 1h5m
Yield 1 piece of cornbread, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
- Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.
- Serve warm or at room temperature.
QUICK CHEDDAR JACK DILL BREAD
I worked in a small town deli, and remember this recipe from some of the homemade items we made. This works great if you are short on time, and is a cinch to make!
Provided by Shell Widner
Categories Quick Breads
Time 40m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 4
Steps:
- Put the dough on a cutting board, and cut into cube like pieces.
- Put this into a bowl, add the egg, cheese, and dill.
- Mix together with your hands till thoroughly mixed.
- Place the mixture into a buttered/greased bread pan.
- It may look a bit lumpy (which is how it should be).
- Press down just a little so that all sides of the pan are covered and evenly distributed.
- Bake at 375 degrees for about 30 minutes.
Nutrition Facts : Calories 51.1, Fat 4, SaturatedFat 2.3, Cholesterol 31.2, Sodium 68.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 3.5
TOMATO CHEDDAR DILL BREAD
This is a quick bread with a beautiful color and tangy taste, eaten at breakfast, lunch or dinner. I love it toasted with a poached egg on top.
Provided by Geema
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- In a large bowl, combine the flour, cheese, baking powder, salt and baking soda.
- In another bowl, mix the tomato puree, onion, dill, butter and eggs.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Pour the batter into a well greased loaf pan and bake until bread is nicely browned and a tooth pick inserted into the center comes out clean -- 50-55 minutes.
- Turn the bread out onto a wire rack to cool before slicing.
DILL BREAD
This golden-brown dill bread recipe is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! -Corky Huffsmith, Salem, Oregon
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.
Nutrition Facts : Calories 118 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 385mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CHEDDAR DILL BREAD-BRETHREN'S
This recipe comes from a set of recipe cards from 1973. There are similar recipes on here, but I think this one is the best of all of them! The batter is extremely thick. You might think you've done something wrong, but you probably haven't.
Provided by MailbagMary
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Lightly grease a 9X5X3" loaf pan.
- Sift flour with baking powder, sugar, and salt into large bowl.
- With 2 knives or pastry blender, cut in butter until mixture resembles coarse crumbs. Note: I use my food processer for this step to save time.
- Stir in cheese, onion, and dill weed; mix well.
- Combine milk and beaten egg; pour into flour mixture all at once.
- Stir quickly with fork just to moisten flour mixture.
- Turn into prepared pan. Bake 40-45 minutes or until cake tester comes out clean.
- Let cool in pan for 10 minutes. Turn onto wire rack to cool completely.
- Serve cool, or toasted, which is our favorite way to enjoy this bread.
Nutrition Facts : Calories 337, Fat 16.2, SaturatedFat 9.8, Cholesterol 75.4, Sodium 527.5, Carbohydrate 36.3, Fiber 1.2, Sugar 2.4, Protein 11.2
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