Fresh Dill Feta Quick Bread

  • Yield 32 servings

This fragrant dough comes together easily. Stone ground whole-wheat flour, mixed in equal parts with unbleached white, gives the crumb a nice texture.

Fresh Dill Feta Quick Bread
Teresa Blackburn


1 1/2 cups whole-wheat flour
1 1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
4 eggs, lightly beaten
12 ounces crumbled feta
3/4 cup milk
1/2 cup olive oil
3 tablespoons fresh dill


  1. Preheat oven to 350F. Lightly oil 2  (8 1/2 x 4 1/2-inch) loaf pan. (You can use 4 mini loaf pans if you prefer)
  2. Place first 4 ingredients into a large mixing bowl and whisk, to blend.
  3. Add eggs, milk, olive oil, feta and fresh dill. Mix until all ingredients are well combined.
  4. Spoon batter into loaf pan.  Bake 25 to 30 minutes, until done. Let cool on a wire rack. Makes 1 large loaf; serves 16.



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