How wonderful can this be?!!
All of my favorite flavors from the same pan…bread, cheese AND fresh herbs, this is amazing. This bread may very well be your soup bowls’ new BFF, because chilly sweater weather is right around the corner.
Recipe is at the courtesy of @downshilohroad, and we all appreciate that!
Dilly Herb Cheese Bread
Fresh dill, sharp cheddar and a chewy bread makes colder weather worth it!
Equipment
- 1 oven
- 1 mixing bowl set
- 1 set mixing spoons and measuring spoons
- 1 electric hand mixer
- 1 9×5 loaf pan
Ingredients
- 3/4 C milk
- 1 1/2 tbsp dill seeds
- 1 tbs. honey
- 1/4 C vegetable oil
- 3 eggs room temperature, blended
- 2 1/2 C whole wheat flour
- 1 pkg. dry yeast
- 1 1/2 tsp salt
- 3 1/2 C packed sharp cheddar cheese grated
- 3 Tbs fresh dill chopped
Instructions
- Bring milk, dill seeds and honey to a simmer in a small saucepan, cool until just warm.
- Whisk in oil and eggs. In a separate bowl, combine 1 1/4 c. flour, yeast, salt and 2C of grated cheese. Add warm milk and fresh dill and beat with an electric mixer for 3 minutes. Add remaining flour and beat 2 minutes.
- Cover with plastic wrap and let rise in a warm area about 75 minutes or until dough is double in size. Spoon 1/2 of batter into a greased 9×5 loaf pan. Sprinkle remaining cheese over batter. Cover with remaining butter and smooth the top, without pressing down.
- Cover and allow to rise another 30 minutes. Bake in a 350-degree oven for 45 minutes, or until bread is golden and makes a hollow sound when tapped.
- Cool on a rack about 20 minutes before removing loaf from the pan, let rest for another 20 minutes, or until cool to the touch.
Notes
Add this cheesy, chewy bread
to your favorite bowl of soup,
and then you can thank me later!
Incredible!
Did you notice that this loaf of bread has yeast in it?
Like a REAL old-fashioned recipe?
Don’t be alarmed,
and do not turn away,
the packages of dry yeast are premeasured, and ready to mix. Quite easy, just follow the directions on the packet.
Takes a bit more time, but the rewards are more than worth the wait,
Happy baking!
xx,
