Beer bread is great because it’s quick and versatile. You don’t need to wait for it to rise because of the beer’s yeast. You can also throw whatever cheese and/or herb combination that suits your fancy into it. Fresh herbs give a great pop.
Cheddar and Dill Beer Bread
Makes one loaf
3 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp baking powder
12 ounces beer*
*Usually, I prefer a good microbrew as it does taste like beer.
Optional cheese and herbs which I used:
2 tbsp chopped fresh dill (or 2 tsp dried)
1 cup grated sharp cheddar cheese
I’ve also tried rosemary and feta. Yummy. The original recipe has a variety of suggestions (check out the comments) for flavors.
Heat the oven to 375°F.
Mix all the dry ingredients, including herbs and cheese. Then pour the beer in and mix. The dough will be thick.
Grease a loaf pan. Then cook for 45 minutes until golden brown on top. Remove from the oven.
Let the bread rest for 10 minutes. Then take out of the pan and put on a cooling rack. Let cool again for 10 minutes before eating. It’s great with butter.