Dilly Cheese Wheat Bread

Rating: 4.15 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This bread machine recipe turns out a perfectly textured flavorful bread every time. I prefer to let the bread machine cycle thru 2nd rise, then shape the loaf and bake in the oven at 400 degrees for 35-40 minutes. The dill cheese combination is great toasted and makes wonderful salad croutons.

By MAGGIE MCGUIRE
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the white bread light crust setting; press Start. If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.

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Nutrition Facts

Per Serving:
169 calories; 7.4 g protein; 26 g carbohydrates; 11.1 mg cholesterol; 291.5 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Tanaquil
Rating: 5 stars
10/25/2007
This is one of my favorite breads from this site! Very tasty! It makes excellent croutons also. Have made many many times. Posted pic---didn't use bread machine made by hand. Read More
Helpful
(12)

Most helpful critical review

JENNIFER72_00
Rating: 3 stars
08/25/2004
I made this entirely in my bread machine and was very disappointed. It didn't rise very high at all the crust was too crunchy and the bread was too chewy. It hurt our jaws to eat it. On the positive side it was much better the next day after being toasted. It seems that most of the previous reviewers finished their's off in the oven which is what I will try next time. Also I substituted dill seed for the dill weed which I loved. Read More
Helpful
(3)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Tanaquil
Rating: 5 stars
10/25/2007
This is one of my favorite breads from this site! Very tasty! It makes excellent croutons also. Have made many many times. Posted pic---didn't use bread machine made by hand. Read More
Helpful
(12)
Tanaquil
Rating: 5 stars
10/25/2007
This is one of my favorite breads from this site! Very tasty! It makes excellent croutons also. Have made many many times. Posted pic---didn't use bread machine made by hand. Read More
Helpful
(12)
Carla Brown
Rating: 5 stars
05/26/2003
I made this bread yesterday and it turned out very well. I followed the recipe to the letter with the exception of baking the bread in my oven. I went ahead and let it bake in the bread machine and it turned out great. I'm unsure what the last reviewer meant because the amount of yeast is listed clearly in the recipe. Read More
Helpful
(11)
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SHACKL
Rating: 5 stars
05/31/2004
When Maggie McGuire said "this recipe turns out a perfectly textured flavorful bread every time" she wasn't lying. This bread was great surved warm and tasted good the day after too. Read More
Helpful
(9)
JENNIFER72_00
Rating: 3 stars
08/25/2004
I made this entirely in my bread machine and was very disappointed. It didn't rise very high at all the crust was too crunchy and the bread was too chewy. It hurt our jaws to eat it. On the positive side it was much better the next day after being toasted. It seems that most of the previous reviewers finished their's off in the oven which is what I will try next time. Also I substituted dill seed for the dill weed which I loved. Read More
Helpful
(3)
Michigan Mommy
Rating: 4 stars
06/07/2004
This bread came out just right after using my bread machine on the dough cycle and then making into two small loaves and baking in the oven. The flavor wasn't what I was hoping for though. I remember always getting a wonderful loaf of dilly bread when I was younger and this wasn't even close. The flavor is pretty faint even with all of the cheese and such. I bake a lot of breads and this one's flavor just wasn't up to par. This is a nice loaf to eat with soup but I don't think I'll make it again. Read More
Helpful
(3)
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TERESA_C
Rating: 5 stars
07/29/2003
GREAT bread. I followed the recipe exactly using a combination of Assiago and Parm cheese along w/ the cheddar. I took the dough out after the second rise as maggie suggested and baked in the oven. My loaf only took 30 minutes instead of 35-40 - so glad I checked it! The crust is chewy/crunchy brown and the inside is dense and perfect. The dill and cheese flavors are very subtle - just a great hearty bread. Read More
Helpful
(3)
Karin G (PurpleDragonFly)
Rating: 4 stars
04/13/2011
I used this a base recipe and changed a few things. I used 3 cups whole wheat flour instead of the 2 different flours. I doubled the dill and added 2 tablespoons of sun-dried tomatoes. It was so yummmy!!! Read More
Helpful
(2)
Chelsey Wolnowski
Rating: 3 stars
07/03/2006
I'm not a bread maching girl so I made this the good ole fashioned way. It was alright but nothing special. The flavor was OK and the texture was good but it just didn't have the Wow factor. Sorry:( Read More
Helpful
(1)
Sarah Jo
Rating: 3 stars
01/19/2010
I made this bread with my Kitchen Aid. I proofed the yeast in the mixer bowl with the warm water milk and sugar for ten minutes then added in all the dry. (I did cut back on the dill. A whole tbsp. seemed a bit excessive to me.) When it came together I kneaded it with my dough hook for five minutes. This rose nicely baked up beautifully. Flavor-wise I just didn't care for it and neither did my family. The texture was really crumbly. I'd like to try this again and see if maybe I missed a step or just fubared it up. Reading the other reviews NOW I see that I'm not alone. I'm really bummed. Read More
Helpful
(1)
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