Cheddar Dill Bread


3 3/4 cups plain flour
5 tsp (1 TBSP plus 2 tsp) baking powder
1/2 tsp salt
1 TBSP minced fresh dill (or 1 tsp dry dill weed)
1/3 cup butter (softened)
8 oz sharp cheddar cheese, grated
1 1/2 cups milk
2 eggs (beaten)


Combine the flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs then stir in grated cheese and dill. Combine the milk and eggs, add to the cheese mixture, mixing just enough to moisten. Spoon into a greased and floured 9 X 5 loaf pan. Bake at 375 for one hour. Remove from the pan immediately and allow to cool at least 10 minutes before serving.