Sour Cream Dill Bread
Fluffy, savory, and bursting with herbaceous flavor, this Sour Cream Dill Bread is the perfect addition to your bread-making repertoire. Made with pantry staples like all-purpose flour and baking powder, it's elevated by the tangy richness of sour cream and the earthy aroma of dried dill weed. In just 15 minutes of prep time, you'll have a thick batter that's baked to golden perfection in under an hour. The result? A tender, moist loaf with subtle hints of butter and a delightfully herby finish. This quick bread pairs beautifully with soups, salads, or as a stand-alone snack. Plus, it’s easy to make, perfect for beginners, and stores well for up to three days. If you're looking for an easy homemade bread recipe with a unique twist, this dill-infused delight is sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 1.5 teaspoons Dried dill weed
- 2 large Eggs
- 1 cup Sour cream
- 0.25 cup Milk
- 3 tablespoons Butter
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, salt, and dried dill weed until well combined.
In a separate bowl, lightly beat the eggs. Add the sour cream, milk, and melted butter, and whisk until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.
Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely before slicing.
Serve slices of sour cream dill bread warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 32.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 496 mg | 38% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 525 mg | 11% | |
*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.
