1

In a small saucepan, combine milk, dill seeds and honey and simmer. When mixture has cooled to 120 degrees F, whisk in oil and eggs.

2

In a large bowl, combine 1¼ cups flour, yeast, salt and 2 cups of cheese. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining flour; beat 2 minutes. Scrape down the sides of the bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour and 15 minutes.

3

Butter a 9 inch loaf pan

4

Do not stir batter. Spoon half of batter into pan; sprinkle remaining 1½ cups of cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes.  Preheat oven to 350 degrees F.

5

Bake until bread is golden brown, about 45 minutes. Remove bread from loaf pan and let cool on rack.