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Epicurious
March 1993

Dilled Cheddar Cheese Batter Bread

Recipe information

  • Yield

    Makes 1 loaf

Ingredients

3

/4 cup milk

1

1/2 tablespoons dill seeds, coarsely chopped

1

tablespoon honey

1

/4 cup canola oil

3

eggs, room temperature, beaten to blend

2

1/2 cups whole wheat flour

1

package dry yeast

1

1/2 teaspoons salt

3

1/2 cups packed grated sharp cheddar cheese

3

tablespoons chopped fresh dill

Need to make a substitution?

Preparation

  1. Step 1

    Bring first 3 ingredients to simmer in small saucepan; cool to 120°F. Whisk in oil and eggs. Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.

    Step 2

    Preheat oven to 350°F. Butter 9 x 5 x 3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes.

    Step 3

    Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool.

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