Dill Cheddar Bread Recipes

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CHEDDAR DILL CORNBREAD



Cheddar Dill Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 12 large pieces

Number Of Ingredients 10

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1 cup minced fresh dill

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.

SOUR CREAM-DILL BREAD



Sour Cream-Dill Bread image

Savory quick bread? It's moist and deliciously flavored with cheddar cheese, sour cream and dill weed.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 1

Number Of Ingredients 8

3 cups Original Bisquick™ mix
1 1/4 cups shredded Cheddar cheese (5 ounces)
3/4 cup milk
1/2 cup sour cream
1 tablespoon sugar
3/4 teaspoon dried dill weed
3/4 teaspoon ground mustard
1 egg

Steps:

  • Heat oven to 350°F. Generously grease loaf pan, 9x5x3 inches.
  • Stir together all ingredients just until moistenend. Pour into pan.
  • Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 145, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 390 mg

CHEDDAR-DILL BREAD



Cheddar-Dill Bread image

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

3-3/4 cups flour
5 tsp. baking powder
1/2 tsp. salt
1 tsp. dill weed
1/3 cup cold butter or margarine
1 pkg. (8 oz.) CRACKER BARREL Sharp Cheddar Cheese, shredded
2 eggs
1-1/2 cups milk

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

COTTAGE DILL BREAD



Cottage Dill Bread image

A very flavorful bread that is great with any Italian food.

Provided by S Beavin

Categories     Bread     Yeast Bread Recipes

Yield 12

Number Of Ingredients 10

⅔ cup warm water (110 degrees F/45 degrees C)
⅔ cup cottage cheese
2 tablespoons margarine
3 cups bread flour
1 tablespoon white sugar
1 tablespoon dry milk powder
1 tablespoon dried minced onion
1 tablespoon dill seed
1 teaspoon salt
1 ½ tablespoons active dry yeast

Steps:

  • Measure ingredients into the machine in the order suggested by the manufacturer. Select the Basic Bread cycle.

Nutrition Facts : Calories 42 calories, Carbohydrate 2.8 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 269.3 mg, Sugar 1.5 g

CHEDDAR N' DILL BREAD



Cheddar N' Dill Bread image

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

3c flour (all-purpose is perfect)
dash of salt
2 tsp dill, dried *see notes
1 regular sized can of beer (12 ounces)
1 Tbsp Baking Powder
1c cheddar, old/sharp, shredded
2 Tbsp butter (melted)

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-BRETHREN'S



Cheddar Dill Bread-Brethren's image

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

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup butter, cut in 4 parts
1 cup sharp cheddar cheese, grated
1 tablespoon onion, finely chopped
1 1/2 teaspoons dried dill weed
3/4 cup milk
1 egg, slightly beaten

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

CHEDDAR DILL QUICK BREAD



Cheddar Dill Quick Bread image

I'm all for taking some help in the kitchen, like the boxed baking mix used in this recipe for easy Cheddar Dill Quick Bread.

Provided by Lana Stuart

Categories     Breads

Time 1h

Number Of Ingredients 8

3 cups baking mix (recommend: Bisquick)
6 ounces Cheddar cheese (shredded)
1 tablespoon sugar
1 ¼ cups milk
1 tablespoon canola oil
1 egg (beaten)
1 teaspoon dill weed
½ teaspoon dry mustard

Steps:

  • Preheat the oven to 350 degrees. Thoroughly grease a 9x5 loan pan and set aside.
  • In a large mixing bowl, combine the baking mix, cheese and sugar.
  • In a medium bowl, combine the milk, oil, egg, dill, and mustard.
  • Add the wet ingredients to the dry ingredients, stirring with a wooden spoon until blended. Beat briskly with the spoon for a few seconds to remove any lumps.
  • Pour the mixture into the prepared loaf pan and bake for 45-50 minutes or until a skewer comes out clean.
  • Serve warm or at room temperature.

Nutrition Facts : ServingSize 1, Calories 2651 kcal, Carbohydrate 257 g, Protein 87 g, Fat 140 g, SaturatedFat 58 g, Cholesterol 380 mg, Sodium 5844 mg, Fiber 8 g, Sugar 70 g, TransFat 1 g

CHEDDAR-DILL BREAD



Cheddar-Dill Bread image

"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

2 cups self-rising flour
1 tablespoon sugar
1/4 cup cold butter, cubed
1 cup shredded sharp cheddar cheese
2 teaspoons dill weed
1 large egg
3/4 cup whole milk

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.

DILLED CHEDDAR CHEESE BATTER BREAD



Dilled Cheddar Cheese Batter Bread image

Categories     Bread     Food Processor     Cheese     Bake     Cheddar     Healthy     Dill     Bon Appétit

Yield Makes 1 loaf

Number Of Ingredients 10

3/4 cup milk
1 1/2 tablespoons dill seeds, coarsely chopped
1 tablespoon honey
1/4 cup canola oil
3 eggs, room temperature, beaten to blend
2 1/2 cups whole wheat flour
1 package dry yeast
1 1/2 teaspoons salt
3 1/2 cups packed grated sharp cheddar cheese
3 tablespoons chopped fresh dill

Steps:

  • Bring first 3 ingredients to simmer in small saucepan; cool to 120°F. Whisk in oil and eggs. Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
  • Preheat oven to 350°F. Butter 9 x 5 x 3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes.
  • Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool.

CHEDDAR DILL CORNBREAD (INA GARTEN) ( BAREFOOT CONTESSA)



Cheddar Dill Cornbread (Ina Garten) ( Barefoot Contessa) image

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

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 lb unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp white cheddar cheese, grated, divided
1 cup minced fresh dill

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.

DILLY CHEESE WHEAT BREAD



Dilly Cheese Wheat Bread image

This bread machine recipe turns out a perfectly textured flavorful bread every time. I prefer to let the bread machine cycle thru 2nd rise, then shape the loaf and bake in the oven at 400 degrees for 35-40 minutes. The dill cheese combination is great toasted and makes wonderful salad croutons.

Provided by MAGGIE MCGUIRE

Categories     Bread     Yeast Bread Recipes

Time 10m

Yield 12

Number Of Ingredients 10

⅔ cup milk
½ cup hot water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon dried dill weed
1 cup whole wheat flour
2 cups bread flour
2 teaspoons bread machine yeast
½ cup grated Cheddar cheese
½ cup grated Asiago or Parmesan cheese

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the white bread light crust setting; press Start. If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 169 calories, Carbohydrate 26 g, Cholesterol 11.1 mg, Fat 4.1 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 2.3 g, Sodium 291.5 mg, Sugar 1.8 g

DILL BREAD



Dill Bread image

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

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 large egg, room temperature, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

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

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