Recipe - Cheese Dill Bread

1 (1lb) loaf of white bread
defrosted according to
package directions
1 cup Shredded Cheddar cheese
2 tablespoon Chopped fresh dill
Flour; for kneading into
the bread, as needed
1 Egg; mixed with
1 tablespoon Milk or water; for the glaze
One fourth cup Shredded Cheddar cheese
for topping

ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a
lightly floured work space. Knead until well mixed, adding small amounts of
flour, as needed, to keep the dough from sticking. Form into a log about 9
inches long. Put log on a cookie sheet lined with parchment or lightly
greased. Cover with a towel and allow it to rise in a draftfree place
until doubled in size, about 25 to 30 minutes. Meanwhile, preheat oven to
375F. Place the pan on middle rack of oven and bake for about 20 minutes,
or until lightly golden. Brush the top with the glaze and sprinkle on the
remaining cheese, then return the bread to the oven for 5 minutes until the
cheese is melted, and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven, and let it cool on a rack before slicing
it. Makes 1 Loaf

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini