Skip to main content

Dill Cheddar Bread

I'd love to say I don't turn to the oven on when it's hot out, but that's not completely true. I avoid it. But sometimes the urge to bake wins out and on it goes. Which is a good thing because when you think about it summer is one of the best times to bake. The pies, the tarts, the crumbles and the crisps; it would hardly be summer without them. I suppose homemade bread could be seen as more of a fall/winter baking project, but who bloody cares. Good bread is good bread any time.

This recipe starts with activating the yeast with warm water. Then the flour, cheddar and dill are stirred in to form a dough. Kneading is kept to a minimum, and the hot-from-the-oven results are fluffy and delicious. 

Sandwich, anyone? Get the recipe below.

Dill Cheddar Bread
Makes 1 sandwich loaf

2 cups (500 mL) warm water (not hot)
2 1/2 tsp (12 mL) instant yeast
1/2 tsp (2 mL) salt
up to 4 cups (1 L) all-purpose flour
1/2 cup (125 mL) grated sharp Cheddar
1 1/2 tsp (7 mL) dried dill weed

Pour the warm water into a large mixing bowl. Stir in the yeast and allow to stand for 5 minutes to proof (the yeast should bloom a little on the water's surface). Stir in the salt and 2 cups (500 mL) of the flour just until absorbed. Stir in the Cheddar and dill. Continue stirring in the remaining 2 cups (500 mL) of flour gradually just until the dough is almost no longer sticky (you may not use up all the flour). Push the dough down with the palm of your hand and fold the dough over. Keep repeating this step, kneading for 2 minutes. Form the dough into a short loaf shape and press into a greased loaf pan. Cover with a clean dish towel and set aside for 1 hour to rise. Once risen above the rim, bake in a preheated 400 F/200 C oven for 40 minutes. Allow to cool in the pan for 10 minutes, then flip out onto a cooling rack.

What's happening in your oven this week?