SOUR CREAM-DILL BREAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sour Cream-Dill Bread image

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

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 1

Number Of Ingredients 8

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

Steps:

  • Heat oven to 350°F. Generously grease loaf pan, 9x5x3 inches.
  • Stir together all ingredients just until moistenend. Pour into pan.
  • 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.

Nutrition Facts : Calories 145, Carbohydrate 15 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 390 mg

There are no comments yet!