Tuesday, March 19, 2013

Cheddar Dill Beer Bread

Makes one loaf

* 3 cups organic all-purpose flour
* 2 tsp granulated sugar
* 1 tsp salt
* 1 Tbsp baking powder (make sure it’s fresh, otherwise your bread won’t rise…)
*1/2 tsp baking soda
* 2 Tbsp chopped fresh dill or 2 teaspoons dried dill
* 2 tsp caraway seeds
* 1 cup finely grated sharp cheddar cheese
* 12 ounces beer (you can use light or dark but don’t use a stout — the beer must not be flat though the temperature does not matter — I used a Brooklyn Lager since that’s what I had in the fridge)
* Optional Glaze: 1 egg & 2 teaspoons water, beaten


1. Preheat oven to 375° and grease an 8-inch loaf pan. Combine flour, sugar, salt, baking powder, baking soda dill, caraway seeds, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. The batter will be thick.

2. Spread the batter in the greased 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.

3. Cool in the pan on a rack for 5-10 minutes. Remove from the pan and cool for 20 more minutes. Serve warm or at room temperature. This bread toasts nicely and will last for 2-3 days.
Read more: http://www.care2.com/greenliving/cheddar-dill-beer-bread.html#ixzz2NyY6IB6l

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