CHEDDAR AND DILL BUTTERMILK QUICK BREAD

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This Cheddar and Dill Buttermilk Quick Bread is light and flaky and bursting with flavour! This bread requires no kneading and no rising, and you can have it on your table in about one hour.

I have fostered a thing for speedy breads. Who realized you could make a portion of bread in a little more than 60 minutes, with no plying and no rising? Warm bread on the table on schedule for supper? Indeed. If it’s not too much trouble.

Buttermilk speedy breads have straightforward base fixings that are the ideal stage for a wide range of flavor mixes. I have been occupied with testing and am finding numerous delightful varieties. First I made this Mozzarella and Parmesan Buttermilk Quick Bread, and afterward last week I made this Cheddar and Dill Buttermilk Quick Bread. Gracious the heavenliness.

I love dill, and the expansion of this spice to this bread doesn’t frustrate! The mix of cheddar and new dill in this bread is SO acceptable.

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Appetizing speedy breads like this one are amazing to serve close by any barbecued meat, soup, or stew. They’re likewise incredible the following day in the event that you toast them and slather them with margarine… gracious yum!

This Cheddar and Dill Buttermilk Quick Bread is light and flaky and bursting with flavour! This bread requires no kneading and no rising, and you can have it on your table in about one hour.

  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes

Ingredients

  • 2 cups flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup melted butter
  • 1 1/4 cup shredded cheddar cheese
  • 1/4 cup chopped fresh dill

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a bowl whisk together the flour, sugar, baking powder, baking soda and salt.
  3. In a separate bowl, whisk together the buttermilk and egg.
  4. Whisk the melted butter into the buttermilk mixture.
  5. Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter.
  6. Stir in the shredded cheese and dill.
  7. Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.
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