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Cheese Dill Bread

 

14

Yield

1

loaf

Prep

10

min

Cook

25

min

Ready

1

hrs

Trans-fat Free, Good source of fiber, Sugar-Free
 

Ingredients

1 pound bread dough
white, defrosted according to package directions
1 cup cheddar cheese
shredded
2 tablespoons dill weed
chopped, fresh
1 x all-purpose flour
for kneading into the bread, as needed
*
1 each eggs
mixed with 1 tablespoon milk or water, for the glaze
¼ cup cheddar cheese
shredded, for topping

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 59830% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 646mg 27%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 13%
Sugars g
Protein 45g
Vitamin A 12% Vitamin C 2%
Calcium 36% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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