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This cheesy dill bread comes together quickly and is the perfect thing to pair with a bowl of soup when the weather turns cold! Lots of cheddar cheese, parmesan, and fresh dill. This quick dill bread will become a family favorite!
You know the saying, “goes together like peanut butter and jelly” , well I’m thinking that phrase needs to be changed to “Goes together like cheddar and dill”. Because the flavor combo of these two together might just be the best thing, well, since sliced bread. Sorry I had to go there.
This quick bread is bursting with cheesy goodness and fresh dill flavor. Parmesan cheese is sprinkled on top and bottom of the bread so it gets a crispy cheesy crust. And cubed cheddar cheese is folded in with the fresh dill, so you get pockets of cheese running throughout. But it’s the dill that shines in this bread. The cheese is just the supporting actor here.
Yes, I think I might just have to declare dill my favorite herb of all time. Sorry rosemary. No hard feelings thyme. Dill is number one in my books. And this bread might be my favorite thing I have made in a long time.
Let’s Get You To The Right Place
Ingredients For This Cheesy Dill Bread
- Cheddar cheese – Cubes of cheddar cheese gets stirred into the batter. You can use shredded cheese, but I prefer the bigger pockets of cheese when I take a bite.
- Milk – I used whole milk but a low-fat milk would also work. I haven’t tried it with a plant-based milk.
- Sour cream – This adds richness to this bread, adds wonderful flavor, and moisture. You could also use greek yogurt instead.
- Unsalted butter – If you don’t have unsalted butter, then you can substitute salted butter, but reduce the salt in the recipe. You can read more here about Unsalted Butter Vs. Salted Butter In Baking.
- Dill – You can use dried dill, but use less than fresh. I would recommend about 1- 2 Tablespoons, but I haven’t tested it with dried.
How To Make This Cheddar Dill Bread – Step By Step
- Start by prepping your loaf pan. Give your loaf pan a spray with non-stick spray and then sprinkle the bottom with shredded parmesan cheese. This is what will give the bottom of this bread this crispy crunchy exterior that is drool worthy.
- In a mixing bowl, measure out your dry ingredients and whisk together.
- Add in your cubed cheddar cheese. The cheese is left in cubes so that you get pockets of cheddar when you bite into the bread. Trust me on this.
- Then dice and stir in the fresh dill. You could use dried, but fresh is best!
4. Make a well into the dry ingredients. This makes it so that you don’t have to use a second mixing bowl. Less dishes? Yes please.
5. Add your wet ingredients into the well.
6. Stir the dry and wet ingredients just until they come together.
7.Spoon the batter into your prepared loaf pan and top with the remaining cheese. Then bake on a middle rack of your oven.
HEATHER’S BAKING TIP: Stop mixing once the flour has just been incorporated. Overmixing will activate the gluten in the flour resulting in a tough dense bread.
- Measuring Your Flour Accurately – I always recommend using a kitchen scale to measure your flour accurately. If you don’t have one, then make sure to fluff up your flour first before measuring. Then spoon the flour into your measuring cup and level off with a flat edge. For a full tutorial on how and why to measure your flour accurately, read this post.
- Loaf Pan Size – I used and recommend using an 8 1/2 x 4 1/2 inch loaf pan. If you have a slightly bigger pan then you may need to adjust your baking time and bake a little less.
- Testing For Doneness – First make sure you bake on a middle rack of your oven to allow for even heat distribution. Then when the timer goes off make sure to test for doneness. Every oven is different so your bread may take a few minutes longer or less. Use a wooden skewer inserted into the center of the bread to test for doneness. You may hit a pocket of cheddar cheese, so if you do insert again in a different spot just make sure it’s in the center of the bread. Then you want to allow the bread to cool in the pan for 15 minutes before removing the bread from the pan and allow to cool on a cooling rack.
Dill Bread FAQ’s
This bread should be fine at room temperature for up to 5 days, just keep it well wrapped so it doesn’t dry out.
Oh yes. You want to allow the bread to cool completely before freezing. Once cooled you can wrap in plastic wrap. And then I recommend wrapping a final time in tinfoil or placing inside a sealable bag. This bread should freeze well, for up to 3 months. Just thaw at room temperature.
More Bread Recipes
Tools To Make This Bread
Cheesy Dill Bread
- 1/2 cup (50 g) shredded parmesan cheese divided
- 2 1/2 cups (300 g) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup (113 g) cheddar cheese cut into 1/2 inch cubes
- 1/4 cup fresh dill
- 1 cup (240 mL) whole milk room temperature
- 1/2 cup (113 g) sour cream
- 3 tablespoons (42 g) unsalted butter melted
- 1 large egg room temperature
- Adjust oven to rack to middle position and heat oven to 350°F (177°C). Grease 8 1/2 by 4 1/2 inch loaf pan, then sprinkle 1/4 cup parmesan evenly in the bottom of the pan.
- Whisk flour, baking powder, salt, pepper, and garlic powder together in large bowl.
- Stir in cheddar, breaking up clumps until cheese is coated with flour.
- Stir in the fresh dill.
- Make a well in the center of your dry ingredients.
- Add in the milk, egg, sourcream, and melted butter. Using a rubber spatula stir together with the dry ingredients, just until the flour is incorporated. Batter will be heavy and thick, do not overmix.
- Transfer batter to the prepared pan and smooth top. Sprinkle remaining 1/4 cup parmesan evenly over the top.
- Bake loaf until golden brown and skewer inserted in the center comes out clean, about 45 to 50 minutes, rotating the pan halfway through baking.
- Let the loaf cool in the pan for about 15 minutes. Remove the loaf from the pan and allow to cool completely on a wire rack about 3 hours before serving.
- Tools: 8×4-inch loaf pan | Mixing Bowl | Grater
- Storage: This bread should be fine at room temperature for up to 5 days, just keep it well wrapped so it doesn’t dry out. This bread should freeze well, for up to 3 months. Just thaw at room temperature.
- Sour cream: You can substitute the sour cream for greek yogurt.
- Milk: I love using whole milk for the richness, but I think a low-fat milk or plant-based milk would work just fine.
- Different Pan: I used a 8×4-inch loaf pan but you can use a 9×5 loaf pan, but it will bake for less time.
- Fresh vs. dried dill: You can use dried dill, but use less than fresh. I would recommend about 1- 2 Tablespoons, but I haven’t tested it with dried.