This cheddar dill beer bread is incredibly easy to make and can be prepared in under an hour! No kneading or yeast required.
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.
Cheddar Dill Beer Bread
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 1/2 teaspoons baking powder
- 2 tablespoons fresh dill, chopped
- 1 1/2 teaspoons kosher 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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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Rachel Cooks says
Ooooh I have all the ingredients for this AND I have soup on the menu this week. I’m thinking this would be the perfect complement.
Rachel Cooks says
I made this last night…..soooo good!
Erin Knack says
This would be perfect for my husband. He has to have bread with every meal and this is right up his alley. It seems so easy to make to!
Just made this, it is AB-SO-LUTE-LY delicious–but 12 oz of beer didn’t make anything close to a pourable batter, needed to add 16 oz. Also cut back on the salt, figuring the cheddar would have plenty. One teaspoon was even a little much. And cool 15 minutes before slicing??? Not a chance!
Thank you for sharing this delicious, ridiculously easy recipe!
Just had to let you know that I’ve made this bread about 7 or 8 times since this recipe was originally posted and it comes out *perfect* every time and it’s by far my most-requested baked good. Every time there’s a get together, I am told to “make that delicious bread”. I’m always happy to oblige because this recipe is ridiculously easy to put together, especially if I do two loaves at once (which I tend to do, because the cheese, beer, and dill I buy comes in perfect quantities for two loaves).
So thank you! This recipe is amazing. I would still be bringing sad little Pillsbury rolls to gatherings without it.
Jennifer Farley says
That makes my day! Thanks for letting me know, I love feedback :)
Helen Y. says
So going in my recipe box!!