Friday, May 28, 2010

Dill Bread

i have a lot of dill weed spice....another good way to use it!!! this was tasty...had to cook longer
Basic Beer Bread Mix:
3 cups all-purpose flour
1 Tablespoon granulated sugar1 teaspoon salt
1 Tablespoon baking powder
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese (i used whatever i had: parm/prov/mozz)
12 ounces beer
Optional glaze: 1 egg & 2 teaspoons water, beaten
Heat oven to 375°. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with 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 rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

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