I love a quick and easy recipe and this one from the new Gooseberry Patch cookbook~ Weeknight Dinners fits the bill! Serve this up warm with a pat of butter and a nice, hot bowl of soup
Cheddar Dill Bread
2 C self rising flour
1 TB sugar
1/4 C unsalted butter
1 C shredded cheddar cheese
2 tsp dried dill
1/4 C milk
In a large bowl combine the flour and sugar.
Cut in the butter with 2 knives until crumbly, cut in cheese and dill.
In a small bowl beat the egg and milk and add to the flour mixture.
Stir until just moistened, batter will be thick.
Spoon into a greased 9×5 loaf pan.
Bake at 350 for 35-40 minutes or until a toothpick inserted comes out clean.
Cool in pan 10 minutes, invert and slice.