Ingredients
4 cups all-purpose flour2 tablespoons dried parsley flakes1 tablespoon dried minced onion2 teaspoons garlic powder1-1/2 teaspoons dill weed1 teaspoon salt1 teaspoon baking soda1 teaspoon ground mustard1-3/4 cups buttermilk1 cup shredded sharp cheddar cheese
Preparation
In a large bowl, whisk the first 8 ingredients. Add buttermilk and cheese; stir just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times or just until dough comes together. Shape dough into a 6-in. round loaf. Using a sharp knife, score surface with 1-in.-deep cuts in a crisscross pattern. Place in a greased 5-qt. slow cooker.
Cook, covered, on high 1-1/2 to 2 hours or until a thermometer reads 190°-200°.
Preheat broiler. Remove bread; place on a baking sheet. Broil 6-8 in. from heat 2-3 minutes or until golden brown. Remove to a wire rack to cool completely.
