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Serve this delicious cheese bread with corn chowder, garnished with Dukat Dill to accentuate the flavor.
1 package of dry yeast
1 1/2 cups warm water
1-teaspoon sugar
1 cup shredded Cheddar cheese
1/4 cup finely chopped fresh Dukat dill
3 tablespoons olive oil
1 teaspoon salt
4 cups flour
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| Sprinkle 1 package (or 2 teaspoons) dry yeast into 1 1/2 cups warm water. Add 1-teaspoon sugar and allow to sit for 10 minutes. Stir in 1 cup shredded Cheddar cheese, 1/4 cup finely chopped fresh Dukat dill, 3 tablespoons olive oil and 1 teaspoon salt. Gradually add 4 cups flour, stirring and kneading until the dough forms a ball. Knead on a lightly floured surface for 10 minutes, transfer to an oiled bread pan or prepare a circular loaf on a flat baking tray and allow to rise until double in size. Preheat oven to 375* and bake bread 40 minutes.
Dill Dukat
Dukat Dill will produce an abundance of foliage, providing plenty of garnish for fresh salad or delicately flavoring pickles and other fresh condiments.
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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Super Productive Tetraploid Variety
Use fresh for salads and seasoning, seed for pickling.
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for Spring/Summer
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The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
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