Dill and Cheese Beer Bread
  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 tablespoon dill seeds
  • 1 teaspoon salt
  • 1 teaspoon dried dill
  • ¾ teaspoon baking soda
  • ½ cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 1 12-ounce can beer
  • 3 tablespoons butter, melted
  1. Preheat oven to 350. Spray the bottom and sides of a 9x5x3 inch loaf pan with nonstick cooking spray and set aside.
  2. In a large bowl, stir together dry ingredients. Add in cheddar and Monterey Jack cheeses, tossing lightly to coat. Stir in the beer until combined (batter will be thick). Spoon into your loaf pan, and drizzle melted butter on top.
  3. Bake for about 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes in pan on a wire rack; then remove bread from pan to cool completely
from Better Homes and Gardens Tailgating Issue, Fall 2011
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/dill-and-cheese-beer-bread/