Double dilled cheddar loaf
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ¼ | cup | Whole wheat flour |
| 2½ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dill seeds |
| 1 | teaspoon | Dried dill weed tops |
| ¼ | cup | Cold butter, cut into bits |
| 1 | cup | Milk |
| 1 | Egg at room temperature | |
| 8 | ounces | (2c) finely shredded cheddar |
| Cheese | ||
Directions
Preheat oven to 375F.
Combine flours, baking powder, salt and dills. Cut in butter until it forms coarse crumbs.
Mix egg and milk and add to flour mixture just to combine. Do not overmix.
Scrape batter into a greased loaf pan and bake 35-40 minutes until golden brown. Let cool in pan 10 minutes; remove to wire rack.
Bread may be wrapped tightly in plastic wrap and frozen up to 3 months.
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