Garlic-Dill Soda Bread
“It’s amazing how bread can be made in a slow cooker, which is why this recipe is so awesome—who knew it could be so simple! Let the inviting aroma of dill and cheese fill your kitchen.” —Melissa Hansen, Milwaukee, Wisconsin
Taste of Home
|Servings||Prep Time||Cook Time|
- 4 cups all-purpose flour
- 2 tbsp dried parsley flakes
- 1 tbsp dried minced onion
- 2 tsp garlic powder
- 1-1/2 tsp dill weed
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground mustard
- 1-3/4 cups buttermilk
- 1 cup shredded sharp cheddar cheese
- In a large bowl, whisk the first eight ingredients. Add buttermilk and cheese; stir just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times or just until dough comes together. Shape dough into a 6-in. round loaf. Using a sharp knife, score surface with 1-in.-deep cuts in a crisscross pattern. Place in a greased 5-qt. slow cooker.
- Cook, covered, on high 1-1/2 to 2 hours or until a thermometer reads 190°-200°.
- Preheat broiler. Remove bread; place on a baking sheet. Broil 6-8 in. from heat 2-3 minutes or until golden brown. Remove to a wire rack to cool completely.
1 wedge: 209 calories, 4g fat (2g saturated fat), 11mg cholesterol, 434mg sodium, 35g carbohydrate (2g sugars, 1g fiber), 8g protein.