Dill Cheddar Bread
Discover the irresistible charm of homemade Dill Cheddar Bread, a savory quick bread that's bursting with bold flavors and ready in under an hour! This recipe combines fluffy all-purpose flour with fragrant fresh dill and sharp cheddar cheese, creating a perfectly balanced loaf with a tender crumb and golden crust. Seasoned with a hint of black pepper and just a touch of sweetness, this easy-to-make bread is an ideal option for pairing with hearty soups, serving as a side for dinner, or enjoying as a snack. With no yeast or proofing required, this one-bowl wonder is perfect for busy bakers looking for big flavor without the fuss. Whether you're a cheese lover or crave unique bread recipes, Dill Cheddar Bread is a must-try for your kitchen!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 0.25 teaspoon ground black pepper
- 3 tablespoons fresh dill, chopped
- 1 cup sharp cheddar cheese, shredded
- 1 cup milk
- 4 tablespoons unsalted butter, melted
- 1 unit large egg
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and ground black pepper.
Stir in the chopped fresh dill and shredded sharp cheddar cheese, ensuring they are evenly distributed in the dry ingredients.
In a separate medium bowl, whisk together the milk, melted unsalted butter, and the egg until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently mix with a spatula or wooden spoon just until combined. Do not overmix; the batter will be lumpy.
Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Optionally, sprinkle a little extra shredded cheddar on top for a golden crust.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 3426 mg | 149% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 25.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1196 mg | 92% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
