DILLED CHEDDAR CHEESE BATTER BREAD
Categories Bread Food Processor Cheese Bake Cheddar Healthy Dill Bon Appétit
Yield Makes 1 loaf
Number Of Ingredients 10
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 BREAD-BRETHREN'S
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
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
DILL BREAD
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
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
CHEESE DILL BREAD
Super moist with just a touch of sweetness, this quick bread is good with a little cream cheese and thin slices of cucumber or lightly toasted and spread with your favorite preserves. Dried dill weed can be used if u can't find fresh ones.
Provided by Loves2Teach
Categories Breads
Time 1h
Yield 16 Slices
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Grease an 8½x4½-inch loaf pan.
- Combine flour, baking powder, baking soda and salt in large bowl.
- Set aside.
- Whisk cottage cheese, eggs, milk, sugar, butter and dill in large bowl until blended.
- Stir in dry ingredients just until moistened.
- (Batter will be stiff).
- Spread evenly in prepared pan.
- Bake for 50 minutes, until toothpick inserted comes out clean.
- Cool in pan or wire rack for 10 minutes.
- Remove from pan and cool completely.
CHEDDAR CHEESE BATTER BREAD
As a dairy farmer, I like to promote our products. This cheesy, golden loaf-a proven winner at our state fair-tastes wonderful either fresh from the oven or cooled and sliced. -Jeanne Kemper, Bagdad, Kentucky
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down; transfer to 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 155 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 266mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
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- In a small saucepan, combine the milk, dill seeds and honey and heat over low heat until warmed. Remove from heat. When the mixture has cooled to 120 degrees F, whisk in the oil and eggs.
- In a large bowl, combine 1 1/4 cups flour, yeast, salt and 2 cups of cheese. Add the warm liquid mixture and fresh dill; use an electric mixer to beat for 3 minutes. Add the remaining flour; beat 2 minutes. Scrape down the sides of the bowl. Cover the bowl loosely with a clean dish towel. Let the dough rise in warm draft-free area until doubled, about 1 hour and 15 minutes.
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