This is a "Yeast Bread" Lab recipe I made in Dr. Lisa McKee's HNFS 263: Food Science class Fall '98 semester at NMSU.
It is reminiscent in flavor to Red Lobster's Cheddar Bay Biscuits.
If you're a fan of dill, you'll love this easy to make "no knead" casserole bread.  Happy Baking !!!
  • 1 pkg.  dry yeast
  • 1c.  hot water (120o F)
  • 3/4 tsp.  salt
  • 2 Tbsp.  sugar
  • 1 Tbsp.  oil
  • 1/4 c.  non-fat dry milk powder
  • 3/4 c.  shredded cheddar cheese
  • 1/2 tsp.  dry mustard
  • 2 tsp.  dill
  • 2 1/8 c.  flour
  • Procedure:

    Dissolve yeast in hot water.

    Add remaining ingredients.

    Beat with an electric mixer until well blended.

    Turn into a greased 2 qt. casserole dish.

    Cover and let rise until double in size.

    Bake at 375o F for about 50 mins.

    Enjoy !!