Cheddar Dill Quick Bread
Enjoy my savory Cheddar Dill Quick Bread, made easy with baking mix. It's great for breakfast, lunch, or dinner and ready in under an hour!
Servings 10 servings
Ingredients
- 3 cups baking mix recommend: Bisquick
- 6 ounces Cheddar cheese shredded
- 1 tablespoon sugar
- 1 ¼ cups milk
- 1 tablespoon canola oil
- 1 egg beaten
- 1 teaspoon dried dill weed
- ½ teaspoon dry mustard
Instructions
- Preheat the oven to 350 degrees. Thoroughly grease a 9" x 5" loaf pan and set aside.
- In a large mixing bowl, combine the baking mix, cheese, and sugar.
- In a medium bowl, combine the milk, oil, egg, dill, and mustard.
- Add the wet ingredients to the dry ingredients, stirring with a wooden spoon until blended. Beat briskly with the spoon for a few seconds to remove any lumps.
- Pour the mixture into the prepared loaf pan.
- Bake for 45-50 minutes or until a skewer comes out clean.
- Allow to cool in pan on a rack for 15-20 minutes.
- Serve warm or at room temperature.
Notes
- Store the bread in an airtight container at room temperature for up to 3 days (refrigerator storage dries out bread!).
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in the oven at 300°F for 10-15 minutes.
Nutrition
Serving: 1slice | Calories: 266kcal | Carbohydrates: 26g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 589mg | Potassium: 128mg | Fiber: 1g | Sugar: 7g | Vitamin A: 251IU | Vitamin C: 0.2mg | Calcium: 227mg | Iron: 1mg
