Cheddar Dill Country Bread


When I decided yesterday I needed to make some more bread (in our home, dinner has a few requirements… meat, veggies, some kind of side dish and bread… and salad if I remembered to pick everything up for it!).  I was going to make that awesome Pretzel Bread again, just because it was so good, but instead I altered another recipe I had.

I am not sure why but this has been a fresh dill week.  I used it in food for our Mother’s Day lunch, I made myself a Cherry Tomato, Dill and Cheese quiche yesterday and I chose to put it and cheese in the bread I made.  Needless to say, cheese and dill in fresh bread not only smelled wonderful, it tasted great!


What more do I need to say than Cheese and Dill in fresh bread… the cheese added to the “squishy” texture of the bread lol and the dill and garlic (of course) made it taste great!

This is what I started with.  As always, I used my stand mixer, but this can also be done by hand kneading as well!


Here comes the hard part!  I literally just threw all of the dough ingredients, except for about a half a cup of cheese, into my mixer bowl.


I started the mixer on low (I have worn more than my fair share of flour when I don’t lol) and started mixing the dough.  This is what it looks like once it is all blended.


Now I set my mixer to knead the bread.  I let it knead for about 7 minutes but it might take a little longer doing it by hand.

I ended up with a very soft, elastic-y dough that smelled awesome already!


I pulled the dough out of the bowl, greased the bowl with cooking spray and returned it to the bowl, turning it over once so the top of the dough was greased as well.

I covered the dough, placed it in the oven on proof, (this is where you can also just cover and place it in the oven with the oven light on) and let it rise for 45 minutes, until it had doubled.


I divided the dough into two “loaves,” cut a bunch of slits in top so it sort of looked like diamonds.


Next I melted about 1/3 cup of margarine and added 1 tsp. of garlic powder and another teaspoon or so of chopped dill.  I mixed this all up and then brushed it onto the bread and let it sit for about 10 minutes on top of the stove while it was getting up to temperature.


After the 10 minutes I put the bread into my preheated 350 degree oven and baked it for 25 minutes. After the 25 minutes I sprinkled the bread with the cheese I had set aside earlier and returned it to the oven for another 10 minutes.


This is the end result!  Two loaves of Cheddar Dill Country Bread and a house that smelled of cheese, garlic and dill!  What more could you ask for?  The bread is moist and flavourful and I purposely froze one of the loaves so they both didn’t disappear in one day!



Cheddar Dill Country Bread

Preparation Time: 1 1/2 hrs. (including rising times) Cooking Time: 35 – 40 minutes  Servings: 8 – 10


  • 4 1/2 Cups All Purpose Flour
  • 4 Tbsp. White Sugar
  • 2 Tsp. Salt
  • 4 Tbsp. Butter/Margarine, melted
  • 1 1/2 Cups Very Warm Water
  • 1 + 1/2 Cup Grated Cheddar (I used Cracker Barrel Double Cheddar)
  • 2 – 3 Tbsp. + 1 Tsp. Chopped Fresh Dill
  • 2 Tsp. Garlic Powder
  • 2 Tbsp. Quick Rise Yeast


  1. Add flour, white sugar, salt, melted margarine, water, 1 cup of cheddar and first amount of fresh dill to bowl of stand mixer or large mixing bowl and mix until well combined and dough comes away from sides of bowl.
  2. Knead by hand or with stand mixer 7 – 10 minutes until a soft, elastic dough is formed. Do not add too much more flour during kneading or dough will be too dry.
  3. Remove dough from bowl, grease bowl, return dough to bowl, turning once to grease top of dough too.
  4. Cover and let rise in a warm place for about 45 minutes, until doubled in size.
  5. Preheat oven to 350 degrees and prepare cookie sheet.
  6. Cut dough in half and shape into 2 loaves.
  7. Cut slits in top of both loaves, going both ways, creating “diamond” pattern on top of dough.
  8. Melt margarine in microwave and add garlic powder and last amount of fresh dill.  Mix to combine.
  9. Brush tops of loaves with margarine mixture.
  10. Bake at 350 degrees for 25 minutes or until it is browned on top.
  11. Remove from oven, sprinkle with remaining cheese and return to oven.
  12. Bake for an additional 10 minutes until cheese is melted and brown.
  13. Let cool for 5 minutes.
  14. Serve warm, sliced with butter or freeze for later when completely cooled.




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