Cheddar Dill Bread Recipes

CHEDDAR-DILL BREAD

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

DILL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

CHEDDAR DILL CORNBREAD

Steps:

• Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
• Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

DILL CHEDDAR BREAD

Steps:

• Mix flour, baking powder, salt and dill.
• Cut butter into mixture until mixture resembles coarse crumbs.
• Stir in cheese.
• Add milk and eggs until moistened.
• Spoon mixture into greased and floured 9X5 loaf pan.
• Bake at 375 for 1 hour.
• Remove from pan immediately.

CHEDDAR DILL BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine flour and sugar.
• Cut in butter until crumbly; stir in cheese and dill.
• In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moist.
• (Batter will be very thick) Pour into a greased 8X4X2-inch loaf pan.
• Bake for 35-40 minutes or until done.
• Cool for 10 minutes before removing from pan.

TOMATO CHEDDAR DILL BREAD

Steps:

• Preheat the oven to 375.
• In a large bowl, combine the flour, cheese, baking powder, salt and baking soda.
• In another bowl, mix the tomato puree, onion, dill, butter and eggs.
• Add the wet ingredients to the dry ingredients and stir just until combined.
• Pour the batter into a well greased loaf pan and bake until bread is nicely browned and a tooth pick inserted into the center comes out clean -- 50-55 minutes.
• Turn the bread out onto a wire rack to cool before slicing.

CHEDDAR-DILL BREAD

Steps:

• Heat oven to 375°F.
• Mix flour, baking powder, salt and dill weed in large bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese.
• Whisk eggs and milk until blended. Add to flour mixture; stir just until moistened. Spoon into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted in center comes out clean. Immediately remove bread from pan; cool completely on wire rack.