Dill and Cheese Beer Bread Recipe
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You don't have to be an experienced bread baker to make this savory loaf. It's as simple as stirring and baking!
Ingredients
- 3 cups self-rising flour*
- 1/2 cup shredded cheddar cheese (2 ounces)
- 1/2 cup shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
- 2 tablespoons sugar
- 1 tablespoon dillseed
- 1 teaspoon dried dillweed
- 1 12-ounce can beer
- Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.
- In a large mixing bowl stir together the flour, cheddar cheese, Monterey Jack cheese, sugar, dillseed, and dillweed. Add beer and stir until well combined. Spread batter in the prepared pan.
- Bake in a 350 degree F oven about 45 minutes or until bread sounds hollow when lightly tapped. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Serve or wrap and store in the refrigerator for up to 3 days. Makes 1 loaf (16 servings)
- If desired, substitute 3 cups all-purpose flour plus 1 tablespoon baking powder, 1 teaspoon salt, and 3/4 teaspoon baking soda for the self-rising flour.
- Line basket with napkin. Nestle loaf in napkin. Tie a yellow ribbon around the basket, then tie it into a bow on the top. Trim ends, if needed. Tuck an edible flower into the bow.
- For a more earthy presentation, use a natural basket and plaid ribbon, and tuck in a small fresh pepper.
- Clean napkin in desired colorElegant wire basketYellow ribbonScissorsEdible flower
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