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Sour Cream-Dill Bread

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Savory quick bread? It's moist and deliciously flavored with cheddar cheese, sour cream and dill weed.

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(30 Ratings)

30 Ratings

5 spoons 40%

4 spoons 30%

3 spoons 17%

2 spoons

1 spoons

Member Reviews (10)

6aa59c78-6e12-4081-bb8c-998a470e9d42

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PREP TIME
10 Min
TOTAL TIME
3 Hr 5 Min
SERVINGS
1

3: cups Original Bisquick® mix

1 1/4: cups shredded Cheddar cheese (5 ounces)

3/4: cup milk

1/2: cup sour cream

1: tablespoon sugar

3/4: teaspoon dried dill weed

3/4: teaspoon ground mustard

1: egg

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1 Heat oven to 350ºF. Generously grease loaf pan, 9x5x3 inches.
2 Stir together all ingredients just until moistenend. Pour into pan.
3 Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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Expert Tips

Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.

Keep a light touch when combining bread ingredients. Overmixing can result in tough, dry bread.

For Cheddar-Topped Sour Cream-Dill Bread, sprinkle the loaf with 1/4 cup shredded Cheddar cheese about 5 minutes before the baking time is up.

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Nutrition Information:

1 Serving (1 Slice)

Calories 145

(Calories from Fat 65 ),

Total Fat 8 g

(Saturated Fat 4 g,

Cholesterol 30 mg;
Sodium 390 mg;
Total Carbohydrate 15 g

(Dietary Fiber 0g,

Protein 5 g;

Percent Daily Value*:

Vitamin A 4.00%;
Vitamin C 0.00%;
Calcium 10.00%;
Iron 4.00%;

Exchanges:

1 Starch;
1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 10 Reviews View All

Posted 11/9/2009 8:56:14 PM REPORT ABUSE MacknKeagsMom said:

Rating:

Made this bread tonight and it was a hit! We all loved the flavor and texture. Might use a bit less dill next time. Reminded my kids of Red Lobster's garlic biscuits. I think I will make it with garlic instead of dill sometime too. Will definitely make again!

This reply was: Helpful Inspiring

Posted 6/1/2009 11:50:00 AM REPORT ABUSE OkusamawaJaponesa said:

Rating:

This bread looked so good when it came out of the oven and I was very pleased... until I sliced it. The edges started to fall apart as I ran a knife through it. I don't think I over mixed since I read the comment and I was careful not to do it. I followed the direction, too. I'm not sure if this is how it is, for this is not yeast based bread? There's a review says that they made sandwiches, but mine was a little too crumbly to make sandwiches. You definitely need a fork and a plate to eat this sandwich, it will make a mess. I'm confused. It tastes good though.

This reply was: Helpful Inspiring

Posted 1/8/2009 11:55:39 AM REPORT ABUSE MaryLou B said:

Rating:

the first time I made this bread by the recipe. loved it. Since then I always substitute with Heart Smart Bisquick and add twice the dill, minced onion and other spices that I think will mix. It has always been a winner. You can also make this substituting the cheddar with an Italian four or six cheese shredded blend with spices that would go with those cheeses. I made this recently with the six cheese blend and a sun-dried tomato pesto blend spice. It was outstanding.

This reply was: Helpful Inspiring