Cheddar-dill bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Terrific meal.\" - Karen | ||
| Gardiner | ||
Directions
2 cups self-rising flour* 1 Tbsp. sugar ¼ cup butter 1 cup (4 oz.) shredded sharp cheddar 2 tsp. dill weed 1 egg ¾ cup milk 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 8x4x2" loaf pan. Bake at 350 degrees for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.
*Note: As a substitute for self-rising flour, place 1 Tbsp. baking powder and 1 tsp. salt in a measuring cup. Add enough all-purpose flour to equal 2 cups.
From: "Taste of Home" Magazine, Feb/Mar 1995 From: Debbie Carlson Date: 04-02-95 (159) Fido: Cooking
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