Sour Cream-Dill Bread

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

  • Prep Time 10 min
  • Total Time 3 hr 5 min
  • Servings 1

Ingredients

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

  • 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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
145
(
Calories from Fat
65 ),
% Daily Value
Total Fat
8 g
8 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
30 mg
30 %;
Sodium
390 mg
390 %;
Total Carbohydrate
15 g
15 %
(Dietary Fiber
0g
0%
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
4%;
Exchanges:
1 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.