This recipe was inspired by the ingredients in my refrigerator. These are often my favorite recipes because I really hate being wasteful. I had a ton of leftover dill from another recipe and had no idea what to do with it. Then I saw the single beer leftover from my husband’s stash (sorry, honey!) Once I saw the shredded cheese everything came together in my head and now here we are. Cheddar dill beer bread.
Believe it or not this is the first time I’ve made beer bread from scratch. I made it from a mix years ago. Open the box, pour in the beer. Stir. Bake. Boom, bread.
This is basically just as easy but it has a few more ingredients. But there’s no yeast, no kneading, no rising, no nothing. Mix, pour, bake. And then voila, you have bread! I recommend using a milder pilsner beer with this bread recipe to keep the flavor from overpowering the cheddar and dill.
Yields 1 loaf
5 minPrep Time
50 minCook Time
55 minTotal Time
- 3 cups all-purpose flour
- 1/4 cup sugar
- 4 1/2 teaspoons baking powder
- 2 tablespoons fresh dill, chopped
- 1 1/2 teaspoons salt
- 1 cup shredded cheddar cheese
- 1 (12 ounce) bottle beer such as a pilsner
- 1/4 cup unsalted butter, melted
- Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan (I use baking spray with flour).
- In a medium bowl, combine the flour, sugar, baking powder, dill, salt and cheddar cheese.
- Add the beer to the dry ingredients and stir until just combined. Pour the mixture into the prepared loaf pan. Drizzle the melted butter evenly over the top of the batter and bake until golden brown on top, about 50 minutes.
- Allow to cool on a cooling rack for 15 minutes before slicing.
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