Time: 1 hour

“Can’t Fight the Moonlight?” – this cheesy dill bread will make you howl with joy! It is easy to make, never fails – I’ve been making it for 25 years (my Aunty Marlene gave me this recipe in a cookbook for my wedding gift) AND it is great for breakfast, brunch, lunch or dinner… so good!

Music Selection: LeeAnn Rimes – Can’t Fight the Moonlight

Ingredients

1 egg

1 cup milk

1 Tbsp melted butter

2 cups flour

4 tsp baking powder

½ tsp onion salt

¼ tsp garlic powder

½ tsp dried oregano

¼ tsp dry mustard

1 Tbsp dried, chopped dill

2 cups grated sharp cheddar cheese (1 ½ cups for the bread and ½ cup for on top of the bread)

Directions:

Breakfast tip: Mix all the dry ingredients together the night before. In the morning, pop it in the oven while you get ready for work, school, making lunches, etc!

• 

• 

Preheat oven to 350 deg F.

In bowl, mix egg, milk and melted butter.

In large mixing bowl, combine all the remaining ingredients (except reserve ½ cup of grated cheddar cheese) and mix well. Add in the milk mixture and stir until blended.

Spread evenly into a greased loaf pan (5 x 9 inch). Top with remaining ½ cup of cheddar.

• 

• 

• 

Bake for 45 minutes!

Lunch/Brunch/Supper: This bread is great for soups (like mulligatawny or creamed turkey rice).

Breakfast/Brunch: It also is great toasted for breakfast with an omelette and fried ham and/or fresh fruit!

• 

•