Cheddar-dill Bread Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Terrific meal.", Karen
Gardiner,
2: ,
cups self-rising flour* 1 Tbsp. sugar 1/4 cup butter 1 cup,
Directions:
(4 oz.) shredded sharp cheddar 2 tsp. dill weed 1 egg 3/4 cup milk
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 8x4x2" loaf pan. Bake at 350
degrees for 35-40 minutes or until bread tests done. Cool in pan 10
minutes before removing to a wire rack.
*Note: As a substitute for self-rising flour, place 1 Tbsp. baking
powder and 1 tsp. salt in a measuring cup. Add enough all-purpose
flour to equal 2 cups.
From: "Taste of Home" Magazine, Feb/Mar 1995
From: Debbie Carlson Date: 04-02-95 (159) Fido:
Cooking
Source from luhu.jp
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 8x4x2" loaf pan. Bake at 350
degrees for 35-40 minutes or until bread tests done. Cool in pan 10
minutes before removing to a wire rack.
*Note: As a substitute for self-rising flour, place 1 Tbsp. baking
powder and 1 tsp. salt in a measuring cup. Add enough all-purpose
flour to equal 2 cups.
From: "Taste of Home" Magazine, Feb/Mar 1995
From: Debbie Carlson Date: 04-02-95 (159) Fido:
Cooking
Source from luhu.jp