Lisa - after reading this post yesterday, I decided I didn't need to wait until Saturday to make the bread. This bread turned out even better than the last 3 recipes I made in the last two weeks. It's light, fluffy, tastes great and it was easy to slice thin. Here's a pic of my successful endeavor. Some people that are already accomplished bread bakers may think this is no big deal, but I'm truly excited because I've never had bread turn out that was not only delicious but had a perfect texture too. THANKS again to Annie and to others who so willingly share their tried and true recipes. I used to spend my GW time on the kitchen and appliance forum but the people here on the cooking forum have been so helpful and the threads interesting with tasty-looking photos that I now spend more time here than the other forums.

I'm not annie, but have pitted a few cherries. This kind: http://www.amazon.com/Chop-Rite-16T-Crank-Cherry-Pitter/dp/B0013DZZSA/ref=sr_1_20?ie=UTF8&qid=1308518766&sr=8-20 Works pretty fast....but does mangle the fruit a bit and leaves an occasional pit behind... This is what I currently use: http://cgi.ebay.com/Goodell-Co-Vintage-Metal-Cherry-Pitter-Double-Prongs-/270768927309?pt=LH_DefaultDomain_0amp;hash=item3f0b15f24d It goes pretty fast...you fill the tray with cherries and..theoretically...they roll into place and you punch the pits out, the cherries roll down that wooden ramp into a bowl and 2 more cherries roll into place. You cang et a rhythm going!. But surely someone has invented a better way after all these years... Linda C

Linda - I just made it a few days ago using my favorite recipe from Yankee Magazine. Maybe the title of this thread sent subliminal messages LOL! Anyway, is this close to the one you were looking for? Oh yea, and I made rolls instead of a loaf, but same idea. ************************************************ Dill Bread Yield: 1 loaf An unusual, very moist yeast bread, redolent of dill. Great served with Italian food, and popular at parties, too. 1 package active dry yeast 1/4 cup warm water 1 cup creamed cottage cheese 2 tablespoons honey 1 tablespoon chopped onion 1 tablespoon butter 3 tablespoons dried dillweed, dill seed, or a combination of both 1 teaspoon baking soda 1 egg, slightly beaten 2-1/2 cups all-purpose white flour Melted butter to glaze Combine the yeast with the warm water. Set aside. In a saucepan over low heat, combine the cottage cheese, honey, onion, butter, dill, baking soda, and egg. When the butter is melted, remove from the heat. Stir in the yeast mixture. Gradually add the flour to form a stiff dough. Turn out onto a lightly floured board and knead for 5 to 10 minutes. Place in a large, well-greased bowl and let rise until doubled in bulk, about 1 hour. Punch down, shape into a loaf, and place in a greased 8-inch by 4-inch loaf pan. Let rise until doubled again, about 40 minutes. Preheat the oven to 350 degrees F. Bake for 40 to 50 minutes. Brush the top with butter while the bread is still warm.

I've not made that recipe....but I would just let it rise, punch it down rest 10 minutes and shape... Either free form or loaf. Will you be doing it by hand? or in a mixer or processor? When I make beer bread I just use room temperature beer, and either it's flat ( like from the bottom of a keg) or I make it flat by pouring it from glass to glass....as the "head" makes it hard to mix. But I can't imagine hand kneading dough with velveeta cubes in it....sort of a texture thing....and I don't think that kind of cheese grates well at all....so I would use all grated chedder and add it with the flour.