Feta Dill Bread
Elevate your bread game with this irresistible Feta Dill Bread, a perfect fusion of bold flavors and tender texture. Featuring a medley of crumbled feta cheese and fragrant fresh dill, this quick bread is nothing short of a savory masterpiece. Made without yeast, it comes together effortlessly using pantry staples like all-purpose flour, buttermilk, and melted butter. Enjoy the golden, slightly crisp crust and fluffy, tangy center warm from the oven or at room temperature. Ideal as a snack, side for soups or salads, or even a unique addition to a brunch spread, this easy-to-make bread is sure to impress. With just 15 minutes of prep time and a handful of fresh ingredients, Feta Dill Bread is the perfect solution for a no-fuss, flavor-packed homemade treat.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 tablespoon granulated sugar
- 2 tablespoons fresh dill, finely chopped
- 1 cup crumbled feta cheese
- 1 cup buttermilk
- 1 piece large egg
- 4 tablespoons unsalted butter, melted and slightly cooled
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 9x5-inch loaf pan and lightly dust with flour, tapping out the excess.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar.
Add the chopped dill and crumbled feta cheese to the dry mixture. Stir well to evenly distribute the ingredients.
In a separate medium bowl, whisk together the buttermilk, egg, and melted butter until smooth and fully combined.
Create a well in the center of the dry ingredients. Pour the wet mixture into the well and gently stir with a spatula or wooden spoon until just combined. Do not overmix; the batter should look slightly lumpy.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Smooth the top slightly.
Place the loaf pan on the middle rack of the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 4786 mg | 208% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 25.3 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 788 mg | 61% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 677 mg | 14% | |
*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.
