Cheddar Dill Bread-Brethren'S

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup butter, cut in 4 parts
• 1 cup sharp cheddar cheese, grated
• 1 tablespoon onion, finely chopped
• 1 1/2 teaspoons dried dill weed
• 3/4 cup milk
• 1 egg, slightly beaten

1. Preheat oven to 350u0b0F Lightly grease a 9X5X3" loaf pan.
2. Sift flour with baking powder, sugar, and salt into large bowl.
3. With 2 knives or pastry blender, cut in butter until mixture resembles coarse crumbs. Note: I use my food processer for this step to save time.
4. Stir in cheese, onion, and dill weed; mix well.
5. Combine milk and beaten egg; pour into flour mixture all at once.
6. Stir quickly with fork just to moisten flour mixture.
7. Turn into prepared pan. Bake 40-45 minutes or until cake tester comes out clean.
8. Let cool in pan for 10 minutes. Turn onto wire rack to cool completely.
9. Serve cool, or toasted, which is our favorite way to enjoy this bread.

flour, baking powder, sugar, salt, butter, cheddar cheese, onion, dill weed, milk, egg

Taken from www.food.com/recipe/cheddar-dill-bread-brethrens-450979 (may not work)