Cheddar Dill Bread-Brethren's

This recipe comes from a set of recipe cards from 1973. There are similar recipes on here, but I think this one is the best of all of them! The batter is extremely thick. You might think you've done something wrong, but you probably haven't.

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 1 loaf

Ingredients

• 2  cups all-purpose flour, sifted
• 2  teaspoons baking powder
• 1  tablespoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 cup butter, cut in 4 parts
• 1  cup sharp cheddar cheese, grated
• 1  tablespoon onion, finely chopped
• 1 1⁄2 teaspoons dried dill weed
• 3⁄4 cup milk
• 1  egg, slightly beaten

Directions

1. Preheat oven to 350°F Lightly grease a 9X5X3" loaf pan.
2. Sift flour with baking powder, sugar, and salt into large bowl.
3. 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.
4. Stir in cheese, onion, and dill weed; mix well.
5. Combine milk and beaten egg; pour into flour mixture all at once.
6. Stir quickly with fork just to moisten flour mixture.
7. Turn into prepared pan. Bake 40-45 minutes or until cake tester comes out clean.
8. Let cool in pan for 10 minutes. Turn onto wire rack to cool completely.
9. Serve cool, or toasted, which is our favorite way to enjoy this bread.