Swiss Dill Loaf

In large mixing bowl, combine cups flour, cheese, yeast, sugar, salt and dill weed. Heat water, milk and butter in saucepan over medium-low heat to 125°.

Stir in dry ingredients; blend well.

Continue adding flour to make soft dough. Knead 4 minutes, until smooth and elastic. Cover; let rest 10 minutes. Roll dough into a 12 x 8-inch rectangle.

Roll up from short end of loaf; seal ends and seams.

Place in greased 8 x 4

/2-inch loaf pan; cover.

Place large shallow pan on counter; half fill with boiling water.

Set loaf on rack over boiling water; let dough rise until double in size, about 30 minutes.

Cut 4 diagonal slashes in top.

Brush with egg white; sprinkle with dill seed.

Bake at 375° for 25 minutes.