Tomato Cheddar Dill Bread Recipes

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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



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.

TOMATO-CHEDDAR BREAD



Tomato-cheddar Bread image

Make and share this Tomato-cheddar Bread recipe from Food.com.

Provided by LeahMarie

Categories     Quick Breads

Time 50m

Yield 2 loaves

Number Of Ingredients 5

3 cups baking mix
1 cup shredded cheddar cheese
2 eggs, Lightly Beaten
1/3 cup milk
1 (14 1/2 ounce) can diced tomatoes with juice

Steps:

  • Heat Oven to 350 Degrees.
  • Coat two 8 1/2 x 4 1/2 x 2 1/2- inch loaf pans with non-stick cooking spray.
  • Stir together baking mix, shredded cheese and salt to taste in a large bowl.
  • Make well in center of mixture.
  • Add eggs, milk and tomatoes to well.
  • Stir just until the dry ingredients are moistened.
  • Divide batter evenly between the pre-pared loaf pans.
  • Bake for 45 minutes or until a toothpick inserted comes out clean.
  • Cool pans on rack 5 minutes.
  • Turn out of pans.
  • Serve warm.

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.

DILL BREAD



Dill Bread image

Provided by Food Network Kitchen

Time 4h45m

Yield 1 loaf of bread

Number Of Ingredients 9

2 cups milk
1/3 cup sour cream
1/4 cup minced fresh dill
3 tablespoons unsalted butter, plus more for the pan
2 tablespoons sugar
One 1/4-ounce package active dry yeast
5 cups all-purpose flour
1 tablespoon fine salt
Vegetable oil, as needed

Steps:

  • In a small saucepan, combine the milk, sour cream, dill, butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from the heat and cool to about 110 degrees F. Sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes.
  • Meanwhile, in large bowl, whisk together the flour and salt. Set aside.
  • Pour the yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed.
  • Transfer the flour mixture to a well-floured work surface and knead by hand until an elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in the warm spot, until doubled in size, about 2 hours.
  • Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warm spot until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours.
  • Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes.
  • Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and an instant-read thermometer inserted in the center registers about 190 degrees F., about 15 minutes.
  • Transfer the bread loaf to a cooling rack and let cool for 2 hours before using.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

TOMATO, DILL AND WHITE CHEDDAR SOUP



Tomato, Dill and White Cheddar Soup image

Categories     Soup/Stew     Food Processor     Tomato     Lunch     Cheddar     Spring     Sour Cream     Dill     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 9

2 tablespoons olive oil
3 cups chopped leeks (white and pale green parts only)
4 28-ounce cans diced tomatoes with juices
4 1/2 cups canned low-salt chicken broth
6 tablespoons (packed) chopped fresh dill or 2 tablespoons dried dillweed
1/4 teaspoon cayenne pepper
1/2 cup light sour cream
4 ounces chilled sharp white cheddar cheese, sliced
Fresh dill sprigs

Steps:

  • Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
  • Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
  • Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

COTTAGE CHEESE-DILL SKILLET BREAD



Cottage Cheese-Dill Skillet Bread image

Right before serving, brush the bread with a little melted butter if desired, and sprinkle with coarse salt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 13

1 package active dry yeast
2 1/4 cups all-purpose flour
1/4 cup hot water (120 degrees)
1 cup large-curd low-fat cottage cheese
1 tablespoon unsalted butter, melted
1/4 teaspoon baking soda
2 tablespoons sugar
1 1/2 teaspoons salt
1/2 teaspoon dill seed
2 teaspoons finely minced onion
1/4 cup packed dill, snipped 1/4 inch long
1 large egg, lightly beaten, room temperature
Vegetable-oil cooking spray

Steps:

  • In the bowl of electric mixer, gently combine the yeast, 1/4 cup flour, and water. Let sit until foamy, about 10 minutes. Meanwhile, place the cottage cheese in the top of a double boiler full of boiling water, and stir until warm to the touch, or microwave until warm. Add the melted butter to the yeast mixture, and mix on medium speed for 2 minutes.
  • Add the warmed cottage cheese, baking soda, sugar, salt, dill seed, onion, snipped dill, egg, and the remaining dry flour to the yeast mixture, and mix on high speed to make a stiff batter, about 3 minutes. Scrape down the sides of the bowl, cover, and set batter aside in a warm place to rise until doubled in bulk, 30 to 40 minutes.
  • Spray an 8-inch cast-iron skillet generously with vegetable cooking spray, and set aside. Scrape out the batter, and pour it into the skillet. Spray plastic wrap with cooking spray, and place over the dough, pressing down on the wrap to even out the top of the dough. Lift the plastic wrap so it is not touching the surface of the dough, and let the dough stand in a warm place until doubled, about 25 minutes.
  • Heat the oven to 350 degrees. Remove the plastic wrap, transfer the dough to the oven, and bake until golden brown, about 35 to 40 minutes. If the bread begins to get too dark, cover it loosely with aluminum foil. Remove the pan from the oven, and transfer to a wire rack to cool. Serve the bread warm, cut into wedges.

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

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-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

TOMATO AND CHEDDAR PIE



Tomato and Cheddar Pie image

Provided by Ian Knauer

Categories     Cheese     Tomato     Brunch     Side     Bake     Picnic     Backyard BBQ     Dinner     Lunch     Cheddar     Summer     Family Reunion     Potluck     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" cubes
1 cup buttermilk
Filling:
2 pounds large ripe tomatoes, cored and cut into 1/4" slices
2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
1/4 cup finely grated Parmesan (1/2 ounce)
1 scallion, trimmed, chopped
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon apple cider vinegar
2 teaspoons sugar
3/4 teaspoon kosher salt
1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons cornmeal
Special Equipment
Use a 9"-diameter glass or ceramic pie dish

Steps:

  • For crust:
  • Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.
  • For filling:
  • Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
  • Preheat oven to 425°F. Roll out dough between 2 sheets of plastic wrap to an 11" round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
  • Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
  • Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.
  • Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.

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BEST DILL PICKLE BREAD RECIPE - HOW TO MAKE DILL PICKLE BREAD
2017-05-26 Line a 9"-x-5" loaf pan with parchment paper. In a large bowl, whisk together sour cream, vegetable oil, eggs, and sugar until smooth. …
From delish.com


PIN ON THE CREEKSIDE COOK BLOG - PINTEREST.COM
This old fashioned dill bread has a full flavor from dill seeds and minced onions. You will love baking this easy no-knead recipe. The warm bread is smothered with salted butter right out of the oven. #dillbread #bread #bakedgoods #baking #breadmaking #breadbaking #linger #homemadebread
From pinterest.com


CUSTOMER SERVICE - BOB'S RED MILL NATURAL FOODS
At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones …
From bobsredmill.com


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