Sprinkle 2 tsp dry yeast into 1 1/2 cups warm water. Add 1 tsp sugar and let sit for 10
minutes. Stir in 1 cup shredded Cheddar cheese, 1/4 cup chopped Bouquet dill, 3 tbsp olive oil
and 1 tsp salt. Gradually add 4 cups flour, stirring and kneading until dough forms a ball.
Knead on a lightly floured surface for 10 minutes, transfer to an oiled bread pan and allow to
rise until double in size. Bake in a preheated 375° oven for 40 minutes.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook