Tomato Cheddar Dill Bread Food

CHEDDAR-DILL BREAD

Steps:

• Heat oven to 375°F.
• Mix flour, baking powder, salt and dill weed in large bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese.
• Whisk eggs and milk until blended. Add to flour mixture; stir just until moistened. Spoon into 9x5-inch loaf pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted in center comes out clean. Immediately remove bread from pan; cool completely on wire rack.

DILL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

CHEDDAR-DILL BREAD

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8x4-in. loaf pan. Bake at 350° for 35-40 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack.

TOMATO-CHEDDAR BREAD

Steps:

• Heat Oven to 350 Degrees.
• Coat two 8 1/2 x 4 1/2 x 2 1/2- inch loaf pans with non-stick cooking spray.
• Stir together baking mix, shredded cheese and salt to taste in a large bowl.
• Make well in center of mixture.
• Add eggs, milk and tomatoes to well.
• Stir just until the dry ingredients are moistened.
• Divide batter evenly between the pre-pared loaf pans.
• Bake for 45 minutes or until a toothpick inserted comes out clean.
• Cool pans on rack 5 minutes.
• Turn out of pans.
• Serve warm.

TOMATO DILL BREAD

Steps:

• in a large bowl, dissolve yeast and sugar in water; set aside.
• in a blender or food processor, puree tomatoes with oil, parsley, dill, oregano and salt.
• add to yeast mixture.
• add enough flour to make a smooth dough.
• turn onto a lightly floured surface; knead until smooth and elastic -- about 6-8 minutes.
• place in a greased bowl, turning once to grease top.
• cover and let rise in a warm place until doubled, about 1 hour.
• punch down and divide in half -- shape into loaves.
• place in two greased 8x4" loaf pans.
• cover and let rise until doubled.about 1 hour.
• bake at 400* for 15 minutes.reduce heat to 350*.bake for 25 minutes longer or until done.
• brush with melted butter -- .

DILLED CHEDDAR CHEESE BATTER BREAD

Steps:

• Bring first 3 ingredients to simmer in small saucepan; cool to 120°F. Whisk in oil and eggs. Combine 1 1/2 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 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
• Preheat oven to 350°F. Butter 9 x 5 x 3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free 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.

TOMATO, DILL AND WHITE CHEDDAR SOUP

Steps:

• Heat oil in heavy large pot over medium heat. Add leeks and sauté until tender, about 6 minutes. Add tomatoes and their juices, broth, chopped dill and cayenne and bring to boil. Reduce heat and simmer uncovered until tomatoes are very soft and flavors blend, about 20 minutes.
• Working in batches, puree soup in processor until smooth. Return to same pot. (Can be made 1 day ahead. Cover and chill.) Bring to simmer over medium-low heat. Season with salt and pepper. Gradually whisk in sour cream (do not boil).
• Ladle soup into bowls. Arrange cheese atop each. Garnish with dill sprigs.

DILL CHEDDAR BREAD

Steps:

• Mix flour, baking powder, salt and dill.
• Cut butter into mixture until mixture resembles coarse crumbs.
• Stir in cheese.
• Add milk and eggs until moistened.
• Spoon mixture into greased and floured 9X5 loaf pan.
• Bake at 375 for 1 hour.
• Remove from pan immediately.

DILL BREAD

Steps:

• Preheat the oven to 350 degrees.
• Proof the yeast in the lukewarm water with the sugar.
• In a saucepan, warm the cottage cheese until lukewarm, and add to the yeast sponge. Then add the egg, lightly beaten, the grated onion, melted butter, salt, baking soda, dill seeds and fresh dill.
• Stir until well blended, then add just enough flour to make a rather soft dough.
• Put the dough into a large buttered bowl, cover with a towel and place in a warm spot to rise for about 1 hour or until doubled in bulk.
• Remove the dough to a lightly floured work surface and knead for a couple of minutes.
• Then place in a large buttered (9" by 5') loaf pan.
• Cover and let rise for about 30 minutes.
• Then bake in the oven for about 50 minutes or until the bread has turned light brown and sounds hollow when tapped.
• Cool wrapped in a towel.

CHEDDAR DILL BREAD-BRETHREN'S

Steps:

• Preheat oven to 350°F Lightly grease a 9X5X3" loaf pan.
• Sift flour with baking powder, sugar, and salt into large bowl.
• With 2 knives or pastry blender, cut in butter until mixture resembles coarse crumbs. Note: I use my food processer for this step to save time.
• Stir in cheese, onion, and dill weed; mix well.
• Combine milk and beaten egg; pour into flour mixture all at once.
• Stir quickly with fork just to moisten flour mixture.
• Turn into prepared pan. Bake 40-45 minutes or until cake tester comes out clean.
• Let cool in pan for 10 minutes. Turn onto wire rack to cool completely.
• Serve cool, or toasted, which is our favorite way to enjoy this bread.

CHEDDAR DILL BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine flour and sugar.
• Cut in butter until crumbly; stir in cheese and dill.
• In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moist.
• (Batter will be very thick) Pour into a greased 8X4X2-inch loaf pan.
• Bake for 35-40 minutes or until done.
• Cool for 10 minutes before removing from pan.