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!
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
More Bread Recipes
Savory Simple – Buttery Sourdough Buns
Savory Simple – Pumpkin Bagels
Willow Bird Baking – Buttery Coconut Almond Pull-Apart Bread
Ambitious Kitchen – White Chocolate, Macadamia Nut, & Coconut Banana Bread
Marta @ What should I eat for breakfast today says
I made it some time ago as well. Soooooo good! And I like the way you photographed it.
I am curious, did you get your recipe inspiration from America’s Test Kitchen? I just read this recipe in the their book of best recipes and picked up the ingredients to try it. It looks delicious. I am inspired to follow through. I like that you added dill. Thanks for the pretty pictures too.
Jennifer Farley says
Actually no, but I love ATK! Like I say in the post, I was inspired by the ingredients in my refrigerator. But since I’ve never made beer bread from scratch I adapted the recipe from a cookbook of mine which can be found linked at the bottom of the recipe. It’s just a standard beer bread recipe which I adapted to include cheddar cheese and dill.
Meagan @ Scarletta Bakes says
Love, love, LOVE this bread! I’m thinking it will be the perfect thing to use up some of this crerveza that I’ve got leftover from Cinco de Mayo…
Anita at Hungry Couple says
This looks so good. I’ve made plenty of sweet quick breads but never a savory one before. I’m gonna have to change that…
One word. YUM.
Maureen | Orgasmic Chef says
wow, this bread sounds so good. I’m really hungry right now and I could finish at least part of that bread for you.
Hannah @ CleanEatingVeggieGirl says
YUM! I love beer bread, and am currently addicted to adding dill to as many foods as possible, so this bread sounds perfect :).
Karla @ Foodologie says
I’ve been toying with the idea of beer bread. Do you think it matters what type of beer you use? or will it just change the flavor slightly?
Jennifer Farley says
It will definitely change the flavor which is why I recommend starting with something mild. Some beers have a very bitter aftertaste which is fine when you’re drinking it but may taste too strong in bread.
Nutmeg Nanny says
This bread looks perfect, I bet it tastes heavenly :) Such a tasty recipe!
Trisha @ Vignette says
What a great use of leftovers! Fantastic and easy recipe!
Laura Dembowski says
This bread looks so moist! The pics are fabulous – you have totally made me want a piece.
I guess I need to find the beer that comes in a 16 ounce bottle. As much as I get irritated by recipes that call for less than the standard sale size of a container, I adore recipes that call for less than a bottle of beer, because while I may not have a ready use for the remainder of the can of sweetened condensed milk ;) I do have a quick way to deal with the extra beer!
Lovely photos, Jen!
Renee @ Awesome on $20 says
I love this idea. I hate drinking beer, but somehow, baking with it is somehow magical. I look forward to trying this.
Paula @ Vintage Kitchen Notes says
I don´t think I ever made beer bread yet, but for some reason I always buy beer in case I decide to, because I don´t drink them. And I didn´t realize it´s a great way to use leftover herbs! The perfect solution!
This is awesome, too easy for a bread recipe. I used a strongbow cider and it gave a great flavour. I also cooked it in muffin tins, because it was easier to take to a BBQ. That worked really great! Be sure to cook for less time though, ~25-30 mins