Dill and Cheese Beer Bread

By mirelsonp

Note: For the best flavor, use a light-color beer in this bread.

Ingredients

• 3 3 3 cups all-purpose flour
• 2 2 2 Tbsp sugar
• 1 1 1 Tbsp baking powder
• 1 1 1 Tbsp dill seeds
• 1 1 1 tsp salt
• 1 1 1 tsp dried dill
• 3/4 3/4 3/4 tsp baking soda
• 1/2 1/2 1/2 cup shredded cheddar cheese (2 oz.)
• 1/2 1/2 1/2 cup shredded Monterey Jack cheese with jalapeno chile peppers (2 oz)
• 1 12-oz 1 12-oz 12-oz can beer

Preparation

Step 1

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan; set aside.

2. In a large bowl stir together flour, sugar, baking powder, dill seeds, salt, dried dill, and baking soda. Add cheddar cheese and Monterrey Jack cheese; toss gently to coat. Add beer, stirring until combined (batter will be very thick). Spoon batter into the prepared pan, spreading evenly.

3. Bake about 45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack.

4. Tightly wrap bread. Let stand at room temperature for up to 24 hours before slicing. (For longer storage, chill for up to 3 days or freeze for up 1 month. Let come to room temperature before serving.