I will admit the dill in my CSA vexed me at first. It’s the one relatively common fresh herb I don’t normally grow myself, so I don’t have a any handy uses for it. But it was coming weekly in my CSA for about a month. I dried some, I made a few months’ worth of compound butter, and I contemplated making dill pickles (how overly-ambitious of me). But in the end, this recipe called to me. It said “Dill & chedder & carbs, Courtney… the carbs are the key.”
The sweet quick breads get all the glory; the pumpkin breads and the banana breads of the world steal the show and make us think there’s no room in the world for their savory siblings. This bread is here to prove them wrong, to toot its own horn, so to speak. I like this bread toasted in the morning with a poached egg or two. Or slice it thin and use it as sandwich bread with spare fillings (you won’t need much). But by far the most decadent use of this bread is to fry a thick slice of it in a pan with some butter and serve it as an all-in-one grilled cheese. You didn’t think grilled cheese could get any easier or any tastier… and you’ll be glad to find out you were wrong. This bread also pairs extremely well with Dill Compound Butter!
The secret to a quickbread is that it’s actually a muffin. That is, it’s made like a muffin. Instead of yeast you use baking soda as a leavening agent. And the prep is rather simple - combine all the dry ingredients in your mixing bowl after a sift (I cheat and use my food processor), combine the wet ingredients together in a smaller bowl or liquid measure, then add wet to dry and mix just until combined before baking in a buttered pan. I also use my food processor to shred the cheese.
Dill&Cheddar Quick Bread
270 g (2 c) flour
10 g (2 tsp) baking powder
9 g (1 1/2 tsp) powdered mustard
227 g (2 c) cheese, grated
1/2 c fresh dill, chopped
43 g (3 tbs) vegetable oil
227 g (1 c) milk
15 g (1 tbs) sugar
4 g (1 tsp) sea salt
- Preheat oven to 375 F
- Butter and flour a 9 x 5 in. bread loaf pan.
- Sift the flour, baking powder, and mustard into a large mixing bowl.
- Toss cheese through the flour mixture.
- Mix the wet ingredients together in a separate bowl.
- Form a well in the center of the dry ingredients and slowly add the wet ingredients to the dry.
- Fold together briefly - only until combined (DON’T over mix!)
- Pour the batter into the prepared loaf pan and bake for 40 minutes (or until toothpick test comes out clean OR until internal temp = 210 F)
- Remove loaf from pan immediately and let cool completely on a wire rack.