Double Dilled Cheddar Loaf
This savory quick bread is delicious served warm with butter and goes well with a variety of foods.
2 cups all-purpose flour
1/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon dill seeds
1 teaspoon dried dill weed
1/4 cup (4 tablespoons) cold butter, cut into bits
1 cup milk
1 large egg, at room temperature
2 cups (8 ounces) grated Wisconsin Aged Cheddar cheese
- In a large bowl, combine flours, baking powder, salt, dill seeds and dill weed.
- Cut butter into flour mixture until coarse crumbs are formed.
- In a small bowl, whisk together milk and egg. Add cheese and egg mixture to flour mixture; stir until just combined. Scrape dough into a greased 9 x 5-inch loaf pan.
- Bake in a preheated oven at 375°F (190°C) for 35 minutes, or until golden brown and a cake tester inserted into center of bread comes out clean.
- Cool in pan for 10 minutes; turn bread out onto a wire rack to finish cooling.
Makes 1 loaf.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.