Dill Cheesy Bread
Overview
Cheese, dill, and bread.
For years I loved making Ina Garten’s Cheddar Dill Scones (still do!) but they definitely require a bit more effort than I’m willing to put in on, let’s say, a Monday afternoon. So I crafted this recipe in hopes I could capture the same flavors, but make the recipe in less time. Once you try this recipe, you’ll see how easy it is, and how delicious! Check out my reel on Instagram!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 2.5 cups flour
-
1 tbsp baking powder
-
1 tsp salt
-
1 tsp garlic
-
1/4 tsp pepper
-
6 ounce cheddar, cubed
-
1 cup dill havarti, shredded
-
1 cup milk
-
3 tbsp butter, melted and cooled
-
1/2 cup Greek yogurt
- 1 cup chopped fresh dill
Method
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the dry ingredients (flour, baking powder, salt, garlic granules, and pepper), set aside.
- Shred the havarti and cube the cheddar.
- Add the cheese to the dry mixture and stir to coat.
- Make a well in the middle of the bowl, and pour in your milk, melted and cooled butter and greek yogurt.
- Stir the mixture. Add in the dill. It will be very thick, stir until everything is *just* combined
- Spray a 9×4 inch loaf pan with non stick cooking spray
- Place batter into pan and bake in the preheated oven for 45-55 minutes until a toothpick comes out clean.
- Allow to cool for 30 minutes in the pan and then flip onto a cooling rack until completely cool.
- Will keep for 5 days in the fridge.
Dill Cheesy Bread
Cheese and Dill Bread.
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Ingredients
- 2.5 cups AP flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp garlic
- 1/4 tsp pepper
- 6 ounces sharp cheddar, cubed
- 1 cup dill havarti, shredded
- 1 cup milk
- 3 tbsp butter, melted and cooled
- 1/2 cup Greek yogurt
- 1 cup chopped fresh dill
Instructions
- Preheat the oven to 350 degrees.In a large bowl, whisk together the dry ingredients (flour, baking powder, salt, garlic granules, and pepper), set aside.Shred the havarti and cube the cheddar.Add the cheese to the dry mixture and stir to coat.Make a well in the middle of the bowl, and pour in your milk, melted and cooled butter and greek yogurt. Stir the mixture. Stir in the dill. It will be very thick, stir until everything is *just* combinedSpray a 9x4 inch loaf pan with non stick cooking spray.Place batter into pan and bake in the preheated oven for 45-55 minutes until a toothpick comes out clean.Allow to cool for 30 minutes in the pan and then flip onto a cooling rack until completely cool.Will keep for 5 days in the fridge.