this was SO easy to put together!!!!! I will be making TONS of beer bread now!!!! I want to try all of the variations listed on farmgirl’s site. click the link below and check them out. we got Dill in our CSA, and we aren’t crazy about it, well we just never know what to do with it!!!! Used Allagash White for the beer. I skipped the optional glaze. the dough was really thick, hard to mix and I tried to mix it a bit with my hands, not sure if it was the right thing to do?! came out nice and soft in the center. crusty on the outside. tastes OK. maybe it’s the dill, we aren’t the biggest fans of dill! would be much better with a different flavor
Farmgirl Susan’s Beyond Easy Dill & Cheddar Beer Bread Recipe
Makes one 8-inch loaf
Basic Beer Bread Mix:
3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder (make sure it’s fresh!)
1 teaspoon salt
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer
Optional glaze: 1 egg & 2 teaspoons water, beaten
Heat the oven to 375°. Combine the flour, sugar, baking powder, salt, dill, and cheddar in a large mixing bowl. Slowly stir in the beer and mix just until combined. The batter will be thick.
Spread in a greased 8 inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool 10 more minutes. Serve warm or at room temperature.