Cheddar dill bread - country living

2 loaves

Ingredients

Quantity Ingredient
5 To 5 1/4 C unsifted bread flour
2 packs Rapid-rising dry yeast
3 tablespoons Sugar
2 teaspoons Dill seeds
1 teaspoon Salt
2 cups Very warm water (120' to 130'F)
18 ounces Package shredded extra-sharp Cheddar cheese
½ cup Chopped fresh dill

Directions

1. In large bowl, preferably of heavy-duty electric mixer, combine 3 C flour, the yeast, sugar, dill seeds, and salt.

2. With mixer at medium speed, beat in water to form a sticky batter.

Reserve ¼ C cheese and beat remaining cheese and the dill into batter until well mixed-about 4 minutes.

3. With dough hook or wooden spoon, stir in 1½ C flour to form a soft dough. Cover bowl with clean cloth and let rise in warm place, away from drafts, until double in size about 45 minutes.

4. With rubber spatula, stir dough down and sprinkle with ¼ C flour to coat top; turn out onto floured surface. Knead dough, adding as much of remaining flour as necessary to prevent sticking, until smooth and elastic-about 5 minutes. Divide dough and shape each half into a ball.

5. Using shortening, lightly grease two 1 ½-quart casseroles or souffle dishes. Place dough in greased casseroles, Cover with clean cloth and let rise 25 minutes.

6. Heat oven to 375'F. Bake the loaves 30 minutes. Sprinkle tops with remaining cheese and bake 10 to 15 minutes longer or until well browned and loaves sound hollow when tapped on top. Remove loaves from casseroles and cool on wire rack at least 20 minutes before slicing.

Nutrition information per serving-protein: 8 grams, fat: 5 grams; carbohydrate: 33 grams; fiber: 1 gram; sodium: 224 milligrams; cholesterol: 15 milligrams: calories: 212.

Country Living/May/94 Scanned & fixed by DP & GG

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