Shelly's Recipe

DOUBLE-DILLED WISCONSIN CHEDDAR LOAF

Category: Bread

2 cups flour
1/4 cup whole wheat flour
2 1/2 tsp baking powder
1 tsp salt
1 tsp dill seeds
1 tsp dried dill weed
1/4 cup cold butter, cut into bits
1 cup milk
1 egg, room temperature
2 cups grated Aged Cheddar cheese

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 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.