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Shaker Cheddar Bread (Makes one loaf)

1 1/2 c whole wheat flour
1/2 c unbleached white flour
2 t baking powder
1 t salt
1/4 c unsalted butter, softened (1/2 stick)
1 1/2 c firmly packed grated sharp Cheddar cheese
2 eggs, well beaten
1 c low-fat milk
1 T honey
1 t dried dill (optional)

Preheat oven to 350F.

Sift flours, baking powder, and salt together into a large mixing
bowl. Cut the butter into 4 or 5 bits. Blend it into the flour
mixture by pressing it in with the tines of fork until the mixture
resembles a coarse meal. Stir in the grated cheese.

In another bowl, combine the beaten eggs with the milk, honey, and
optional dill. Beat together until well blended. Add the wet
mixture to the dry and beat together vigorously until thoroughly
mixed. Pour the mixture into an oiled 9-by-5-by-3-inch aluminum
loaf pan.

Bake for about 50 minutes, or until the top is nicely browned and
a knife inserted into the center tests clean. When the loaf is
cool enough to handle, remove it from its pan and allow it to cool
on a rack.

Note: This bread freezes beautifully, so you may like to double
the recipe to make one loaf to freeze for later use.


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