Recipe - Dilled Cheddar Cheese Batter Bread

Three fourths cup Milk
1 One half tablespoon Dill seeds, coarsely chopped
1 tablespoon Honey
One fourth cup Canola oil
3 Eggs, room temperature,
beaten to blend
2 One half cup Whole wheat flour
1 pack Dry yeast
1 One half teaspoon Salt
3 One half cup Packed grated sharp
Tillamook, cheddar cheese
3 tablespoon Chopped fresh dill

Bring first 3 ingredients to simmer in small saucepan; cool to 120degrees
F. Whisk in oil and eggs. Combine 1One fourth 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 1One fourth cups flour; beat 2 minutes.
Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in
warm draftfree area until doubled, about 1 hour and 15 minutes.

Preheat oven to 350degrees F. Butter 9x5x3inch loaf pan. Do not stir
batter down. Spoon half of batter into pan; sprinkle remaining 1One half cups
cheese over. Cover with remaining batter; smooth top. Cover and let rise in
warm draftfree area until batter reaches top of pan, about 30 minutes.

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

SOURCE: Bon Appetit, March 1993.

Shared by Cate Vanicek

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