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Double-Dilled Cheese Cheddar Loaf

Servings: 1


2 cups 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 egg, at room temperature
2 cups (8 ounces) grated Wisconsin aged cheddar cheese

Cooking Directions:

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 9x5-inch loaf pan.

Bake at 375°F 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.

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