Have you started planning your Easter menu yet? Depending on how many people you’re feeding, coming up with a blend of old and new traditions can be daunting. But hey, it doesn’t have to be especially if you include my Dill and Parmesan Quick Bread. Super easy and delicious!
You can serve this delectable bread as part of an appetizer menu or served with your entree. Dinner rolls may have a different place on your dinner table.
Dill and Parmesan Quick Bread
Lord, where should I start? Let me tell you this bread is incredible and full of flavor. The texture is dense yet has a soft crumb which can be toasted.
From the first bite you’ll experience the essence of dill and that savory, salty, buttery taste of Parmesan cheese. I do suggest using a good quality cheese and grate it yourself. Freshly grated cheese makes such a difference in flavor.
Dill as you know can be purchased fresh and dried. I suggest using dried in this bread recipe because using dried allows bread to last longer. Fresh has shorter shelf life. Refrigerate bread after 3 days and bread can last up to 10 days. It won’t last that long.
Herbs are beautiful added to fresh breads of all kinds. Dill is earthy, lemony and has a fresh taste even dried. There is also a hint of chive in this Dill and Parmesan Quick Bread for a subtle onion flavor. Once you make this bread, you’ll know how perfect this recipe is to bake and serve anytime.
If you love bread and an easy one at that, this recipe is for you. Good bread doesn’t have to take all day. You’ll find a place in your meal plan rotation, I’m sure.
Dill and Parmesan Quick Bread
So, how easy is Dill and Parmesan Quick Bread to make? Make it for dinner tonight, that’s how fast.
Start the recipe by heating your oven to 350 degrees. Oil a 9X5-inch loaf pan and set aside.
In a large mixing bowl, combine flours, baking powder, baking soda, salt, onion powder, garlic powder, chives, and dill weed. Set your bowl aside.
Note: White whole wheat flour can be used in place of whole wheat flour. White wheat flour tastes more like white all-purpose flour. At times if I eat too much whole wheat, I have an allergic reaction so the white works better for me. The read photos were baked with whole wheat flour.
Use a medium mixing bowl to combine butter, eggs, sugar and buttermilk. No worries if mixture appears lumpy or curdled. It’s alright.
Add wet ingredients into dry ingredients, stirring just until combined. Stir in Parmesan cheese. Pour your bread into prepared pan, sprinkle top with additional cheese if you’d like and bake for 50 to 60 minutes. Cover bread with foil if darkening too quickly. Start checking for doneness at 50 minutes.
Cool bread on a wire rack in pan. Feel free to slice at room temperature or slightly warm. This bread can be toasted and smeared with softened butter.
Dill and Parmesan Quick Bread
Are you drooling yet? This recipe is drool-worthy and irresistible. I love this bread and I have no doubt you will, too. Bread purely makes me happy.
Quick, easy, herby, savory and cheesy. It doesn’t get any better than that. Checkout my recipes for “Easy Apple Swiss Cheese Bread” or “Super Moist Corn Bread” as part of your Easter menu.
Enjoy the dill bread with pastas, salads, and even served as an appetizer. On its own is truly a perfect afternoon snack. You won’t be able to get enough no matter what with or when served. Sometimes savory is just as delicious as sweet. Bake a loaf real soon.
If you make this recipe, like or leave a message below, #chowdownlowdown, @chowdownlowdown or @michelleheyden.
Dill and Parmesan Quick Bread
Dill and Parmesan Quick Bread
1 cup whole wheat flour (can use white wheat)
1 cup all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
3/4 t. fine sea salt
1 t. onion powder
1 t. garlic powder
2 t. dried chives
3 t. dill weed
1/2 cup (1 stick) unsalted butter, softened
1 T. granulated sugar
2 large eggs, room temperature
1 cup buttermilk, room temperature
3/4 cup grated Parmesan cheese plus extra for topping, if desired
Heat oven to 350 degrees and oil the inside of a 9X5-inch loaf pan. Set aside.
In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, onion powder, garlic powder, chives and dill weed. Set aside.
Using a medium mixing bowl, beat together butter, sugar, eggs and buttermilk. Mixture may appear curdled or lumpy and that’s okay.
Add wet ingredients into dry ingredients, stirring until no sign of dry ingredients remain. Stir in Parmesan cheese just until combined.
Pour bread batter into prepared loaf pan. Sprinkle top with additional cheese if desired.
Bake bread for 50 to 60 minutes or until cake tester inserted comes out without any wet batter clean. A few crumbs are fine. If bread is browning to quickly, cover top with foil.
Remove from oven and allow bread to completely cool in pan on wire rack.
Slice and serve warm or at room temperature with softened butter.
Enjoy!
Makes 1 loaf.
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