Braden Family Cookbook

Chuck Braden

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DILL BATTER BREAD                                         K.F. Braden
1 pkg. dry yeast
3c all purpose flour
2 tbs. each sugar and dill seed
1 tsp. salt
1 1/4 c very warm water
1/3 c softened butter
2 eggs
1 c (4oz) shredded cheddar, or Monterey jack cheese

Place yeast, 1 c flour, sugar, dill seed, and salt in large mixing bowl.  Pour in water and beat until smooth. Add butter and eggs. Beat until blended. Gradually add remaining flour. Beat well. Mix in cheese. Cover and let rise in a warm place until doubled. Stir down. Turn into a greased 2 qt. Soufflé dish, fondue dish or casserole. Cover. Let rise until doubled, about 45 min.

Bake in 350 oven 1 hour until loaf sounds hollow when thumped.

Makes 1 round loaf.