Cheddar Dill Bread

READY IN: 50mins
Recipe by Kim D.

This bread goes great with soup! You can't just eat one slice!

Top Review by Mary Scheffert

Made this bread last night to go with supper -- it was very quick & easy to put together, even on a weeknight after a full days' work. I had a little over 1 cup of 2% shredded sharp cheddar so I used all of it (more cheese is always good!). However, I was hesitant to use the full 1 1/2 tsp of dill weed thinking it would be too strong, but now I wish I had because the dill flavor didn't come through as much as I expected. All in all, this is a very good recipe, and I will make it again using the full amount of dill weed next time. I also think it would be good to vary the cheese to your liking, or even use an assortment of different cheeses. Thanks Kim D! -M =)

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, combine flour and sugar.
  3. Cut in butter until crumbly; stir in cheese and dill.
  4. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moist.
  5. (Batter will be very thick) Pour into a greased 8X4X2-inch loaf pan.
  6. Bake for 35-40 minutes or until done.
  7. Cool for 10 minutes before removing from pan.

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