• 4 cups all-purpose flour
• 2 T granulated sugar
• 1 T baking powder
• 1 ½ t salt
• ½ cup butter, chilled & cut into pieces
• 4 cups (16 oz) grated Swiss cheese
• 1 T dried dill weed
• 2 cups milk
• 2 eggs
Preheat oven to 400 degrees. In a large bowl, combine first 4 ingredients. Using a pastry blender or 2 knives, cut butter into flour mixture until mixture resembles coarse meal. Stir in cheese & dill. In a medium bowl, whisk together milk & eggs. Add milk mixture to flour mixture; stir just until moistened. Pour batter evenly into greased loaf pans. Bake 20-30 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan; turn onto a wire rack to cool completely. Store airtight. Serve at room temperature or heated 3-5 minutes in 300-degree oven.
Note from Ann: Makes 6-7 mini loaves or 3 medium loaves. Cooking time may vary.