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Dill and White Cheddar Sourdough Bread

This dill and white cheddar sourdough bread combines two of my favorite flavors, herby fresh dill, and nutty, creamy white cheddar. This dill and white cheddar bread is such a savory treat. We loved slicing and eating it without any adornment on the day it was baked. It's also excellent toasted and buttered the next day. It's also fabulous served with soup.

One of my favorite herbs is fresh dill. I love it in eggs, with salmon and cream cheese on bagels, in potato salad, and in salad dressings. I'm also such a huge fan of adding dill to bread. I also love cheese. Luuurve cheese.... and when cheese and dill get married and live in a loaf of sourdough bread, it makes me "jump-up-and-down-I-can't-believe-how-good-this-is" happy.

This dill and cheese bread is not the first time I've added dill to bread. I'm so lucky enough to have access to fresh dill year round. and have several bread recipes on this blog with added dill, including: Note #1: There are three tablespoons of chopped fresh dill in this loaf. I wish you could see the little flecks of dill in there (I'll have to get closer next time). If you prefer a more "dilly" taste, as well as for the dill to be more visible, feel free to double that amount.

The white cheddar cheese in this bread is shredded rather than cubed, so you can't really visibly detect it. Instead, you get the taste of melty cheese in every bite.

This bread is delicious. Enjoy it unadorned the day the bread is made. It's also out of this world dipped in marinara sauce or olive oil and balsamic. It also makes fabulous BLTs, and believe it or not, grilled cheese. While it takes two days to make, you will be rewarded with an amazing sourdough bread.

Note #2: For the cheese, I used Cabot Alpine Cheddar cheese. It has a nice grainy texture, melts perfectly into the crumb, and reminds me of a sharp Gruyère. If you can't find it, any sharp white cheddar will do, or if you want to really splurge, use Gruyère with a tablespoon or two of Parmigiano-Reggiano mixed in.

Note (#3) on timing: Before making this bread, be sure to get your starter nice and bubbly. Once your starter is ready, you will need two days to make this bread. "Two days????" you ask! Yes, but most of the time is inactive. With patience, you will be rewarded with one of the most wonderful sourdough loaves.

Note (#4) on the recipe: This recipe was inspired by one of my new favorite sourdough cookbooks, Artisan Sourdough Made Simple. It's a great beginner's guide to making sourdough bread.

Did you know that June 4th is National Cheese Day? Pretty much the most important day of the year as far as food holidays go. After the recipe, be sure to check out over a dozen food bloggers' amazing recipes using cheese, hosted by Camilla, of Culinary Adventures with Camilla.

bread, cheddar, dill, sourdough
Bread, sourdough 


Morning of Day One:

Morning of Day Two:

This recipe was adapted from the book Artisan Sourdough Made Simple Labels: artisan bread, bread, cheddar, dill, sourdough



