Cheese Dill Bread
Yield
1 loafPrep
10 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bread dough
white, defrosted according to package directions |
|
| 237 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
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 |
|
| 59 | ml |
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.
