Adapted from Bon Appétit January 1994

Regular amounts are for a 1 1/2 lb recipe of bread that makes 12 slices. Amounts in parentheses are for a 2 lb recipe that makes 16 slices. Measure the cinnamon accurately!

We’ve had these a lot in the last two weeks (with Mom’s Chili and Chicken Corn Chowder) and they are a family favorite. Kate and Mike give ‘em two thumbs up for taste and I give them two thumbs up for being easy to make!

Delicious, satisfying, and so easy. Yes yes. Although the recipe calls for sharp Cheddar, I used mild with a little extra to very good result. And though the dill is optional, it is such a nice addition to the flavor that I would be reluctant to omit it in the future. The cookbook says: "Practically a cheese sandwich with the cheese built right in, this bread makes for a great brown-bag or picnic lunch with a salad and fresh fruit. It’s also a perfect protein complement to hearty bean soups, such as Black Bean Soup. Note: This bread freezes beautifully, so you might like to double the recipe and make one loaf to use fresh and one to freeze for later use.