Cheese Dill Bread
Submitted by seasmoke918
Cheese dill bread using frozen bread dough, kneaded with cheddar and fresh dill, then baked with a melted cheese topping. A shortcut loaf with from-scratch flavor.
YIELD
1 loafPREP
10 minCOOK
25 minREADY
1 hrsFrozen bread dough gets a serious upgrade when you knead in sharp cheddar and fresh dill before baking. The result tastes homemade without the hours of mixing and proofing.
The trick is kneading the cheese and dill into the defrosted dough until they’re evenly distributed. Add just enough flour to keep things from sticking, but don’t overdo it. Too much flour makes the bread dense and dry. The cheese melts into the crumb as it bakes, creating pockets of gooey cheddar throughout.
After shaping into a log, the dough rises for 25 to 30 minutes. That’s it. One short rise and it goes into the oven. Near the end of baking, brush the top with an egg wash, scatter on more cheddar, and pop it back in for five minutes. You’ll know it’s done when the top is golden, the cheese is bubbly, and the bottom sounds hollow when you tap it.
Pro Tips
- Let the frozen dough defrost completely before kneading. Partially frozen dough won’t absorb the cheese and dill evenly.
- Use sharp or extra-sharp cheddar. Mild cheddar melts fine but doesn’t contribute much flavor once baked into bread.
- Cool the loaf on a rack before slicing. Cutting into hot bread compresses the crumb and the cheese will ooze out.
Variations
- Swap cheddar for Gruyere or pepper jack for a different cheese profile.
- Add a teaspoon of garlic powder to the dough for a cheesy garlic bread.
- Shape into rolls instead of a log for individual cheese dill dinner rolls. Reduce bake time to 15 minutes.
Ingredients
Directions
Once the dough is defrosted, knead it along with the cheese and dill on a lightly floured work space.
Knead until well mixed, adding small amounts of flour, as needed, to keep the dough from sticking.
Form into a log about 9 inches long.
Put log on a cookie sheet lined with parchment or lightly greased.
Cover with a towel and allow it to rise in a draft-free place until doubled in size, about 25 to 30 minutes.
Meanwhile, preheat oven to 375℉ (190℃).
Place the pan on middle rack of oven and bake for about 20 minutes, or until lightly golden.
Brush the top with the glaze and sprinkle on the remaining cheese, then return the bread to the oven for 5 minutes until the cheese is melted, and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven, and let it cool on a rack before slicing it.
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