Brethren Cheddar Bread (1985)

• 
  4 cups sifted all-purpose flour
• 2 tbspns sugar
• 3 tspns baking powder
• 1 1/4 tspns salt
• 1/2 cup unsalted butter, chilled and cut in 1-inch slices
• 4 cups coarsely shredded Cheddar cheese
• 1 tbspn dill
• 2 eggs, beaten
• 2 cups milk

Sift together in a large bowl the first 4 ingredients. Use pastry blender to cut in butter until crumbly (like uncooked oatmeal). Stir in Cheddar cheese and dill.

Combines eggs and milk in separate bowl. Ad this, all at once, stirring just enough to moisten dry ingredients. Divide batter into 4 well-greased 7 3/8-x-3 5/8-x-2 1/4-inch pans. 

Bake at 400 degrees for 35 to 40 minutes, or until browned and bread sounds hollow when thumped. Cool upright on wire racks in the pans for 10 minutes, then invert and remove pan.  Can be frozen.

More "Lost" Breads

Rolled Cinnamon Apple Buns (1927)

Sourdough Cornbread (1963)

(Origin - "The Stenciled Strawberry Cookbook - Patterns for Fine Dining" by The Junior League of Albany, New York. 1985.)