Cheddar Dill Bread

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Last night for dinner I made a simple (but delicious) pot of turkey noodle soup, and a loaf of Cheddar Dill Bread. It was the second time I've made this bread and it made our simple supper much more fulfilling than a plain loaf would have. Made similar to Monkey Bread, I rolled the cheesy dough into balls, then dipped them in a melted butter/dill mixture. Once baked, you can just pull the bread balls apart, instead of slicing it like a loaf. It was wonderful for dunking into our soup. This bread would also make a yummy appetizer because it is so savory.

For seasoning, I used a Pampered Chef Dill Weed Mix, which is a combination of dill, onion and garlic. But, I have estimated the ingredients separately below, because most people probably don't have this mix in their spice cabinet.

Cheddar Dill Bread
1 loaf

1/2 c. warm milk
1/2 c. warm water
2 t. yeast
2 T. butter, softened
1 T. sugar
1 egg
1/2 t. salt
2-1/2 to 3 c. flour
1/2 c. shredded cheddar cheese

1/4 c. salted butter, melted
1/4 t. dill weed
1/8 t. garlic powder
1/8 t. onion powder


Place warm milk, water, sugar, and yeast in mixing bowl.
Add 2 T. butter, egg, salt and 2 c. flour.
Stir with the mixer until dough pulls together.
Knead dough (with a dough hook or by hand)
and add flour, a few tablespoons at a time,
until you get a soft dough, about 5 to 7 minutes. Add cheese in the last minute of kneading.
Put dough in a greased bowl, cover with greased wrap
and let rest for about an hour,
or until almost doubled in size.

Mix melted butter with dill and spices. Punch dough down, and roll bits of dough into balls, a little smaller than a golf ball. Dip balls into butter, and place in a greased loaf pan. Let rest for 20 - 30 minutes, depending on how warm your kitchen is.

Bake in a preheated 350 degree oven for 30 minutes. Pour remaining butter over the top of the loaf. Bake for 15 minutes longer.

Cool for 10 minutes and then turn out of bread pan. Turn right side up (butter side up) to serve. Serve warm.

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