Cheddar Dill Bread

2 cups Self-rising flour -- *see note

1 tablespoon Sugar

1/4 cup Butter or margarine

1 cup Cheddar cheese -- shredded

2 teaspoons Dill weed

1 Egg

3/4 cup Milk

In a large bowl combine flour and sugar. Cut in butter until crumbly; stir in the cheese and dill. In a small bowl, beat egg and milk; pour into dry ingredients and stir just until moistened. (Batter will be very thick.) Pour into a greased 8 inch x 4 x 2 loaf pan. Bake at 350 for 35 - 40 minutes or until bread tests done. Cool in pan 10 minutes before

removing. Note: As substitute to self-rising flour, place 1 T. baking powder and 1 t. salt in a measuring cup. Add enough flour to equal 2 cups.

Source: Taste of Home; Feb./March 1995.