Sunday, September 21, 2008

Brethren Cheese Bread

Recipe #2 from the tailgate also comes from Mollie, my go-to gal this weekend for yummy recipes. This bread came together in no time at all and filled the house with delicious baking smells. It is moist enough on it's own because of the cheese, but a little butter never hurt either, right?

You can actually see the melted cheese in the finished product, and that's always a good thing! I must warn you that the dill taste is strong though, so if you don't like the flavor of dill, try substituting with another herb you enjoy. If you do that, mix up the type of cheese, too. Like rosemary with asiago, or chives with white cheddar, or basil with mozzarella.

Brethren Cheese Bread
from Reading, 'Riting, and Recipes
Makes 1 loaf

2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
¼ cup cold butter or margarine, cut into pieces
1 cup grated, sharp cheddar cheese
1 ½ tablespoons dried dill weed
1 tablespoon grated onion (or 1 teaspoon dehydrated minced onion)
¾ cup milk
1 egg, slightly beaten

Preheat oven to 350 degrees. Grease well a 9x5x3” loaf pan.

Mix dry ingredients in a bowl and cut in butter until mixture resembles coarse crumbs.

A pastry blender is your best friend for this task.
Stir in cheese, onion and dill weed; mix well. Combine milk and beaten egg; pour into flour mixture and stir just to moisten. Turn into prepared pan.

Bake 40-45 minutes or until toothpick comes out clean. Let cool in pan 10 minutes and turn out onto wire rack to cool.


Mollie said...

Yay! I'm 3-0 this weekend.

~Amber~ said...

I agree, this is great. I made it a few weeks ago.

Anonymous said...

That looks so delicious!!

Anonymous said...

This looks so good! I love cheese in bread. It's such a great combination!