Cheddar-dill Bread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 1 | Servings | |
INGREDIENTS
| 2 | c | Self-rising flour, *see note |
| 1 | T | Sugar |
| 1/4 | c | Butter or margarine |
| 1 | c | Cheddar cheese, shredded |
| 2 | t | Dill weed |
| 1 | Egg | |
| 3/4 | c | Milk |
INSTRUCTIONS
Recipe by: Sue Klapper Preparation Time: 0:40 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 8 inch x 4 x 2 loaf pan. Bake at 350 for 35 - 40 minutes or until bread tests done. Cool in pan 10 minutes before removing. Note: As substitute to self-rising flour, place 1 T. baking powder and 1 t. salt in a measuring cup. Add enough flour to equal 2 cups. Source: Taste of Home; Feb./March 1995. Posted to MC-Recipe Digest V1 #805 by Nancy Berry <nlberry@prodigy.net> on Sep 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1962
Calories From Fat: 828
Total Fat: 93.9g
Cholesterol: 326.1mg
Sodium: 4204.8mg
Potassium: 824.8mg
Carbohydrates: 210.3g
Fiber: 7g
Sugar: 23.2g
Protein: 65.8g