Dill and Cheddar Bread: A Savory Homemade Delight

 There's something magical about the aroma of freshly baked bread wafting through your kitchen, especially when it's infused with fragrant dill and sharp cheddar cheese. This Dill and Cheddar Bread combines classic bread-making techniques with bold flavors to create a loaf that's perfect for sandwiches, soups, or simply enjoyed on its own with a pat of butter.

The Perfect Balance of Flavors

Fresh dill and aged cheddar cheese might seem like an unlikely pair, but they create a harmonious blend that elevates this bread beyond the ordinary. The dill adds a fresh, herbaceous note that complements the rich, tangy cheddar, resulting in a bread that's both sophisticated and comforting.

Ingredients

• 3½ cups all-purpose flour
• 2¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon sugar
• 1½ teaspoons salt
• 1 cup warm water (110-115°F)
• 2 tablespoons olive oil
• 2 tablespoons fresh dill, finely chopped
• 1½ cups sharp cheddar cheese, grated
• 1 egg (for egg wash)

Instructions

1. Begin by activating the yeast in a large bowl. Combine the warm water and sugar, then sprinkle the yeast over the top. Let it stand for about 5-10 minutes until foamy.
2. Add the olive oil to the yeast mixture, then gradually incorporate 3 cups of flour and salt, mixing until a shaggy dough forms. You'll notice the dough starting to come together but don't worry if it looks a bit rough at this stage.
3. Turn the dough onto a floured surface and knead for 8-10 minutes, adding the remaining flour as needed, until you have a smooth, elastic dough. The kneading process is crucial for developing the gluten that gives the bread its structure.
4. Gently fold in the chopped dill and grated cheddar cheese until evenly distributed throughout the dough. The cheese will create pockets of flavor that will make every bite interesting.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
6. After the first rise, punch down the dough and shape it into a loaf. Place it in a greased 9x5-inch loaf pan and let it rise again for about 45 minutes.
7. Preheat your oven to 375°F. Before baking, brush the top of the loaf with beaten egg for a golden, shiny crust.
8. Bake for 35-40 minutes until golden brown. The bread should sound hollow when tapped on the bottom.
9. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Tips for Success

• Use fresh dill rather than dried for the best flavor. The oils in fresh herbs provide a more vibrant taste.
• Choose a sharp or extra-sharp cheddar cheese for a more pronounced flavor.
• Don't rush the rising process – proper proofing is key to achieving the perfect texture.
• The bread is done when it reaches an internal temperature of 190°F.

Storage

This bread stays fresh at room temperature, wrapped in plastic wrap, or stored in an airtight container, for up to 3 days. It can also be frozen for up to 3 months. Slice before freezing for easy portioning.

Serving Suggestions

Dill and Cheddar Bread make an excellent accompaniment to soups and stews, particularly tomato soup or beef stew. It's also delicious toasted and served with eggs for breakfast, or used as the base for a gourmet grilled cheese sandwich. The savory flavors of dill and cheddar make it versatile enough to complement many meals.

This recipe yields one loaf that serves 10-12 people, depending on slice thickness. Whether you're an experienced baker or trying your hand at homemade bread for the first time, this Dill and Cheddar Bread is sure to become a favorite in your recipe collection.