Cheesy Dill Beer Bread

Guest post by Amy Hastings

It was an especially brisk day in Chicago after weeks and weeks of 90–100 degree heat and humidity. Not only was the drop in temperatures a welcomed hello to the fall weather that would soon be coming, preseason Bears football was on. As I laid on my couch switching between the Bears and the Olympics, my (our) cousin Sarah pinned a delicious-looking cheesy beer bread onto Pinterest.

Now this has been a bit of a crazy week and thank goodness Ms. Megnut moved to Chicago last week because without her, I’d be carless. To sum it up quickly, one of my car’s evil dome lights had stayed on from Monday night until I attempted to meet my trainer at the gym on Wednesday night. Not only would I have caught a ton of flak for canceling a mere 30 minutes beforehand, I also would have lost a session. It’s good to know that little sisters will come to the rescue when need be. On top of picking me up and getting me there on time, she made me dinner and let me hang out with her and the roomies—Nathan and Jake.

I figured this seriously easy-looking, and hopefully delicious-tasting, beer bread could be a minor thank you in the pile of thank yous I owed Meg and her roommates. Needless to say, it was cheesy and dilly and delicious. And, no joke, the prep time was 10 minutes at the most. Next time I might try an Italian cheese and rosemary!

Enemy bobblehead invading the kitchen!

1.5 c bread flour
1.5 c all-purpose flour (or you can use 3 cups of either all-purpose or bread flour)
1 tbsp granulated sugar
1 tsp salt
1 tbsp baking powder
2 tsp dried dill (or 2 tbsp fresh chopped dill)
1 c grated sharp cheddar (or mild)
12 oz beer

Preheat the oven to 375 degrees and grease your loaf pan.

Sift the flour (or mix it with a wisk for 2 minutes). Then mix in the sugar, salt, baking powder, and dill. Fold the cheese into the dry mix. While mixing, slowly pour in the beer. Mix until just combined. The texture will be thick and sticky.

Plop your dough in the greased loaf pan and pop it in to the oven for 45 minutes or until a tooth pick comes out clean from the middle. Let the bread sit for 15 minutes before slicing into it. This bread is great on its own or with a little butter. It can be eaten warm or cold, either way the dill and cheese come through very nicely.

Source: Slightly adapted from Dine & Dish.

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