Cheddar Dill Bread
A savory cheddar dill bread with hearty whole wheat and unbleached flours, perfect for snacks or as a side, packed with bold cheese and fresh dill flavors.
Ingredients
Instructions
- In a large bowl, combine the unbleached flour, whole wheat flour, baking powder, salt, dill weed, celery seed, black pepper, grated Cheddar cheese, and chopped onion.
- In another bowl, beat the egg and milk together.
- Add the liquid mixture to the dry ingredients and stir just until combined.
- Spoon the batter into greased pans.
- Bake in a 375°F oven until a tester inserted into the center comes out clean.
- Cool in the pans for 10 minutes.
- Remove the bread from the pans and transfer to a rack to cool completely.
Tips & Substitutions
For a twist on flavor, consider adding chopped fresh herbs like parsley or basil alongside the dill. If you don't have whole wheat flour, you can substitute with an equal amount of all-purpose flour. Ensure your baking powder is fresh for the best rise, and for a lighter texture, try folding in some beaten egg whites before baking.
Serving Suggestions
Cheddar Dill Bread is fantastic served warm with butter or as a side to soups and salads, such as Aunt Juanita'S 5 Cup Salad. For a delightful brunch option, pair it with scrambled eggs or enjoy it as a savory snack alongside a cheese platter. It can also complement a hearty meal, making it a versatile addition to your table.
Storage & Reheating
Store leftover Cheddar Dill Bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and toast in a toaster or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Dill Bread contains roughly 493 calories, with 11g protein, 99g carbohydrates, and 6g fat. It is an excellent source of iron (36% of the Daily Value), calcium (30% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1191mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese in this recipe?
Yes, you can substitute sharp Cheddar cheese with other cheeses like Gruyère, Monterey Jack, or even a combination for a unique flavor. Just ensure the cheese you choose melts well to maintain the bread's texture.
How do I know when the bread is done baking?
The bread is done when a toothpick or tester inserted into the center comes out clean or with a few crumbs attached, but no wet batter. Keep an eye on the color; it should be golden brown on top.
Can I make this bread ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before baking. This is a great option if you're planning for a gathering or brunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).