Cheddar and dill buttermilk quick bread
2 cups flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup melted butter
1 1/4 cup shredded cheddar cheese
1/4 cup chopped fresh dill
Preheat your oven to 350 degrees.
In a bowl whisk together the flour, baking powder, baking soda and salt.
In a separate bowl, whisk together the buttermilk and egg.
Whisk the melted butter into the buttermilk mixture.
Add the buttermilk mixture to the flour mix, and gently combine. Don’t over mix the batter.
Stir in the shredded cheese and dill.
Line a 9 x 5 baking tin with parchment paper and bake for 1 hour, or until a toothpick inserted in the centre of the bread comes out clean.
Cranberry Orange Bread
1 1/2 c. warm water
3 tbsp. Sugar
1 tsp. Salt
3 tbsp. Oil
Orange Zest from one or two oranges
1 pkg. Orange flavored Crasins
3 heaping c. Flour
Mix together and let rise until double. Make into two loaves, buns, and let rise again. Bake at 375 F for 35 mins. bread and about 25 mins. For buns.
Dora Miner is a local cook and baker who writes a regular column for The Wetaskiwin Pipestone Flyer.