Gluten Free Cheddar Cheese Dill Bread

Yeast Mixture:

1 1/4 Cup warm Dill Pickle Juice (not over 110*, make sure the Juice is GF)

2 Teaspoons Dry Active Yeast

In Small glass bowl, mix Yeast and juice together with plastic whisk and set aside. It should bubble and start to foam.

Dough Mixture:

3 Cups All Purpose GF Flour ( if it does not have xanthan gum already added, then add ½ teaspoon)

2 Tablespoons GF Baking Powder

1/4 Teaspoon Baking Soda

2 Tablespoons Dry Dill Seed

4 Eggs Beaten

3 Tablespoons Butter Softened

1 Cup chopped GF Dill Pickles ( makes sure pickles do not have any added MSG or gluten)

1 Cup Freshly Shredded Cheddar Cheese (additive Free)

In large mixing bowl whisk together flour, baking powder, baking soda, and dill seed. Add eggs, butter, dill pickles and cheddar cheese. Start mixer and add yeast, dill pickle juice to blend in. Mix well, just until all ingredients are blended.

Preheat oven to 325*F.

Pour dough into a greased and floured (with GF Flour) 9×4 inch loaf pan. Let dough rise in a warm place for 20 – 30 minutes. Bake for 60 – 65 minutes or until a wooden tooth pike inserted into center of loaf comes back clean. Remove from oven and loaf pan. I like to brush top and sides with butter. Let cool slightly before serving. This bread is good while still warm. Enjoy!