Cheese, Dill and Beer Bread

I did not think this bread would turn out to be blog-worthy, it was kind of just a curiosity. But when Pete said, “It gets better each time I eat it” (it is now a three day old loaf) I knew I had to post it. Any bread that tastes just as good, if not better, after three days is good in my book. Plus this bread is so gosh darn easy – it is a quick bread.

To me, it tastes like beer cheese soup in baked form, which is awesome. In the future I may call it the Mountain Man Loaf, it’s quite rustic looking, has beer, and cheese and it is very filling. Like a real mountain man would do, I used one of Pete’s home brewed beers to make this loaf. I suppose the kind of beer you use would change the flavor pretty dramatically… Unfortunately you wont be able to make my exact bread, unless you want to buy some of Pete’s homebrew, but you can talk to him about that. I’d advise using a darker beer, maybe something not out of a can? Maybe not miller light? Just a suggestion.

Cheese, Dill and Beer Bread
3 cups AP flour
2 Tbsp sugar
1 1/2 Tbsp dried dill
1 Tbsp baking powder
1 tsp salt
3/4 tsp baking soda
1/2 cup shreded cheese
12 oz. beer
3 Tbsp melted butter or margarine

Preheat your oven to 350 degrees and combine all your dry ingredients.


Pour in the beer.


Add the cheese.


Stir it all up to form a thick batter and pour it into a loaf pan (these might make good muffins too!). Now take your melted butter or margarine and pour it over the top of the loaf.


Bake for about 45 minutes or until a toothpick comes out clean.


Slice and eat all week long…


Leroy is hiding his face because he’s accused of underage beer bread eating…



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