Sour Cream-Dill Bread

Sour Cream-Dill Bread

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

Prep Time

10

Minutes

Total Time

3:05

Hrs:Mins

Makes

1

loaf

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.
Makes 1 loaf (16 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Success
Keep a light touch when combining bread ingredients. Overmixing can result in tough, dry bread.
Variation
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:

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*:
    Exchanges:
    • 1 Starch;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.