Comida Kraft
Recipe Box

Cheddar-Dill Bread

Cheddar-Dill Bread is rated 4.4 out of 5 by 5.
Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

16 servings

Knock their socks off with this delicious, super-easy Cheddar-Dill Bread. No fancy skills (or yeast) required.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix flour, baking powder, salt and dill weed in large bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese.
  • Whisk eggs and milk until blended. Add to flour mixture; stir just until moistened. Spoon into 9x5-inch loaf pan sprayed with cooking spray.
  • Bake 1 hour or until toothpick inserted in center comes out clean. Immediately remove bread from pan; cool completely on wire rack.

Size Wise

Enjoy a slice of this cheesy bread on occasion with your entree.

Note

If the last few slices of your quick bread are a bit dried out, toast them in the toaster, then serve them spread with PHILADELPHIA Cream Cheese Spread or butter.

Substitute

Substitute KRAFT Sharp Cheddar Cheese for the CRACKER BARREL Cheese. Or for a quick and easy alternative, use KRAFT Shredded Sharp Cheddar Cheese.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 220
Total fat 10g
Saturated fat 6g
Cholesterol 50mg
Sodium 370mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 2g
Protein 8g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This was very good! This was very good! It took a long time to cook but worth it. It reminded me of soda bread!
Date published: 2006-01-04
Rated 4 out of 5 by from a little dry I didn't use enough cheese a little dry I didn't use enough cheese
Date published: 2005-04-26
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