Name: Double Dilled Cheddar Loaf
Ingredients: 2 c Flour; 1/4 c Whole wheat flour; 2 1/2 ts Baking powder; 1 ts Salt; 1 ts Dill seeds; 1 ts Dried dill weed tops; 1/4 c Cold butter, cut into bits; 1 c Milk; 1 Egg at room temperature; 8 oz (2c) finely shredded cheddar; Cheese

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David Platt

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Crs, Totest, Post	10	Servings

INGREDIENTS

2	c	Flour
1/4	c	Whole wheat flour
2 1/2	ts	Baking powder
1	ts	Salt
1	ts	Dill seeds
1	ts	Dried dill weed tops
1/4	c	Cold butter, cut into bits
1	c	Milk
1		Egg at room temperature
8	oz	(2c) finely shredded cheddar
		Cheese

INSTRUCTIONS

Preheat oven to 375F.
Combine flours, baking powder, salt and dills. Cut in butter until it forms
coarse crumbs.
Mix egg and milk and add to flour mixture just to combine. Do not overmix.
Scrape batter into a greased loaf pan and bake 35-40 minutes until golden
brown. Let cool in pan 10 minutes; remove to wire rack.
Bread may be wrapped tightly in plastic wrap and frozen up to 3 months.
Country Accents Christmas Cookies and Holiday Entertaining Ideas 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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