Quick Cheesy Dill Bread

Time: 1 hour

“Can’t Fight the Moonlight?” – this cheesy dill bread will make you howl with joy! It is easy to make, never fails – I’ve been making it for 25 years (my Aunty Marlene gave me this recipe in a cookbook for my wedding gift) AND it is great for breakfast, brunch, lunch or dinner… so good!

Music Selection: LeeAnn Rimes – Can’t Fight the Moonlight


1 egg

1 cup milk

1 Tbsp melted butter

2 cups flour

4 tsp baking powder

½ tsp onion salt

¼ tsp garlic powder

½ tsp dried oregano

¼ tsp dry mustard

1 Tbsp dried, chopped dill

2 cups grated sharp cheddar cheese (1 ½ cups for the bread and ½ cup for on top of the bread)


Breakfast tip: Mix all the dry ingredients together the night before. In the morning, pop it in the oven while you get ready for work, school, making lunches, etc!

Preheat oven to 350 deg F.

In bowl, mix egg, milk and melted butter.

In large mixing bowl, combine all the remaining ingredients (except reserve ½ cup of grated cheddar cheese) and mix well. Add in the milk mixture and stir until blended.

Spread evenly into a greased loaf pan (5 x 9 inch). Top with remaining ½ cup of cheddar.

Bake for 45 minutes!

Lunch/Brunch/Supper: This bread is great for soups (like mulligatawny or creamed turkey rice).

Breakfast/Brunch: It also is great toasted for breakfast with an omelette and fried ham and/or fresh fruit!

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