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Ingredients
| Bisquick: 3 cups |
| cheddar cheese (shredded): 1 1/4 cups |
| whole milk: 3/4 cup |
| sour cream: 1/2 cup |
| granulated sugar: 1 Tbl |
| dried dill weed: 3/4 tsp |
| ground mustard: 3/4 tsp |
| eggs: 1 |
Sour Cream-Dill Bread
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
1 serving(s)
Tags
- Heat oven to 350ºF. 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.