“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Swiss Cheese Dill Bread


4 Cups All-Purpose Flour
2 TB Sugar
1 TB Baking Powder
1 1/2 tsp Salt
1/2 Cup Butter, chilled and cut into pieces
4 Cups Grated Swiss Cheese
1 TB Dill Weed
2 Cups Milk
2 Eggs


Created on January 28th, 2008

Preheat oven to 400 degrees.

In a large bowl, combine flour, sugar, baking powder and salt.

Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal.

Stir in cheese and dill weed.

In a medium bowl, whisk together eggs and milk.

Add milk mixture to dlour mixture; stir just until moistened.

Pour batter evenly into greased loaf pans. makes 7 - 3x5 1/2 inch loaf pans
              2 - regular size loaf pans

If making small loaves, Bake for 20 - 25 minutes
If making reqular loaves, Bake for 30-35minutes

OR until toothpick comes out clean.

Cool 10 minutes in pan; turn onto a wire rack to cool completely.

Store in an airtight container.

To Reheat:
Preheat oven to 300 degrees.
Bake uncovered 3-5 minutes or until heated through.

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