Every time you use this recipe, a wonderfully textured loaf of tasty bread is produced. I prefer to let the bread machine run through the second rise before shaping the loaf and baking it for 35 to 40 minutes at 400 degrees. The toasted dill cheese combination tastes delicious and produces excellent salad croutons.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 12 |
| Yield: | 1 – 1 1/2 pound loaf |
Ingredients
- ⅔ cup milk
- ½ cup hot water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon dried dill weed
- 1 cup whole wheat flour
- 2 cups bread flour
- 2 teaspoons bread machine yeast
- ½ cup grated Cheddar cheese
- ½ cup grated Asiago or Parmesan cheese
Instructions
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the white bread light crust setting; press Start. If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 292 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I don’t have bread machine, proofed yeast, warmed milk, mixed all together, kneaded, let rise 1 hour, put in pan rise 1 hour, bake 30 minutes at 350. I make it with Asiago cheese and some parmesan. We love Asiago cheese. Family requests it.
I used this a base recipe and changed a few things. I used 3 cups whole wheat flour instead of the 2 different flours. I doubled the dill and added 2 tablespoons of sun-dried tomatoes. It was so yummmy!!!
This is one of my favorite breads from this site! Very tasty! It makes excellent croutons, also. Have made many, many times. Posted pic—didn’t use bread machine, made by hand.
Pretty good. Although I could hardly taste the dill, it was pleasantly cheesy. A little bit on the dense side, but good nonetheless. Thanks!
The bread was just okay for us. I did not think there was a lot of flavor considering all that was in it. Not sure if I would make again. It did look really nice. Thanks
I’m not a bread maching girl, so I made this the good ole fashioned way. It was alright, but nothing special. The flavor was OK, and the texture was good, but it just didn’t have the Wow factor. Sorry 🙁
I made this entirely in my bread machine and was very disappointed. It didn’t rise very high at all, the crust was too crunchy and the bread was too chewy. It hurt our jaws to eat it. On the positive side, it was much better the next day after being toasted. It seems that most of the previous reviewers finished their’s off in the oven which is what I will try next time. Also, I substituted dill seed for the dill weed which I loved.
This bread came out just right after using my bread machine on the dough cycle and then making into two small loaves and baking in the oven. The flavor wasn’t what I was hoping for though. I remember always getting a wonderful loaf of dilly bread when I was younger and this wasn’t even close. The flavor is pretty faint even with all of the cheese and such. I bake a lot of breads and this one’s flavor just wasn’t up to par. This is a nice loaf to eat with soup but I don’t think I’ll make it again.
When Maggie McGuire said “this recipe turns out a perfectly textured flavorful bread every time” she wasn’t lying. This bread was great surved warm and tasted good the day after too.
GREAT bread. I followed the recipe exactly, using a combination of Assiago and Parm cheese along w/ the cheddar. I took the dough out after the second rise as maggie suggested and baked in the oven. My loaf only took 30 minutes instead of 35-40 – so glad I checked it! The crust is chewy/crunchy brown and the inside is dense and perfect. The dill and cheese flavors are very subtle – just a great, hearty bread.
I made this bread yesterday and it turned out very well. I followed the recipe to the letter with the exception of baking the bread in my oven. I went ahead and let it bake in the bread machine and it turned out great. I’m unsure what the last reviewer meant because the amount of yeast is listed clearly in the recipe.