Recipe - Cheddar-Dill Bread

2 cup Selfrising flour; *see note
1 tablespoon Sugar
One fourth cup Butter or margarine
1 cup Cheddar cheese; shredded
2 teaspoon Dill weed
1 Egg
Three fourths cup Milk

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 selfrising
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 MCRecipe Digest V1 #805 by Nancy Berry nlberry@prodigy.net on
Sep 25, 1997