11 Reviews

This is yummy! I added half a cup of shredded sharp cheddar. I had it with chicken salad for lunch and serving it with vegetable soup for dinner. Thanks for the recipe!

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Korkin' November 13, 2009

We used freshly cracked pepper and we probably shouldn't have. It was pretty pronounced.

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Paris D February 24, 2013

Oh my gosh! This bread is fantastic!!! Must try recipe

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chwild September 20, 2011

I have made this several times and continues to be a favorite for sandwiches at my house. It's so amazingly easy, even when I don't have any buttermilk in the house I either use lemon juice in the milk or vinegar. No matter what I make it with it always turns out spectacular, thanks!

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sepechacek August 13, 2011

I really love this bread-one of the best dill breads I have made!!! I love the tang the buttermilk adds to the flavors. I used 4 tsp. dried dill (did not have any fresh). I made 2 loaves and added minced garlic to one. Both loaves went to making sandwiches-tunafish, chicken salad, honey ham, and smoked turkey---all were delicious!!! Thank you so much for a great recipe!!! Update: had leftovers from last loaf so I made croutons-and they are wonderful, too!!!

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Mrs.Jack July 30, 2008

An excellent recipe. I didn't have buttermilk so I used 50/50 plain yogurt and milk. Worked wonderful but I did increase the liquid to 2 cups. A nice moist bread with great flavor. A definite winner.

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Maeven6 May 08, 2008

I was looking for a recipe to use leftover buttermilk, and this is IT!!! I baked this tonight, and it is VERY GOOD! I made open egg salad sandwiches using this recipe, and my husband wants to have it again tomorrow night. THANK YOU!!

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jodyladybug February 04, 2007

I served this with Salmon for my sisters birthday dinner - it was perfect. Thanks!

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Criseyde'sMom July 12, 2005

This bread was delicious. I also used 6 teaspoons of dried dill. This bread has a beauriful color and the texture was perfect. I sliced it and put egg salad in it. Yummy!!. I friend came over and I served it toasted with some cream cheese and butter. Delicious. Thanks Jacques Lorrain for such a wonderful recipe. This is diffinitly a keeper.

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Jane from Ohio November 28, 2004

This recipe was really good; one of the best quick breads I've made. I reduced the dill to 4 tsp. of dried; I LOVE dill, but have to go a little easier on it for my husband's tastes. I added several cloves of sliced garlic (a favorite add-in of mine) and omitted the pepper (I don't like black pepper). The only thing was that it only took 35 minutes to be very thoroughly done, so I'd check it more carefully next time to make sure I'm not over-cooking.

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ketchupqueen March 04, 2004
Dill Buttermilk Bread