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For quite a while I’ve been hearing about the wonder that is beer bread, but I just recently got around to making it myself.  (Ok, so it was actually a couple months ago when I made it and I’m a little behind sharing it with you…but better late than never, right?).  :)

This bread has a crisp, salty top and is soft and chewy inside.  The sugar is a nice balance to the beer’s bitterness (you could even increase the sugar by one tablespoon if you want), and the cheddar and dill adds yet another flavor dimension.  You can really taste the beer, so be sure to use a beer that you enjoy the flavor of (and just an FYI, non-alcoholic beer works fine!).  This bread is delicious as-is, but I like it even better toasted (it somehow mellows the flavors and helps them mesh)…and if you want to add a pat of butter, all the better. 

I served this bread with a Creamy Fava-Dill Soup, and it was the perfect meal.

Cheddar-Dill Beer Bread (Adapted from Beyond Easy Beer Bread Recipe on Farmgirl Fare) 

Yields 1 loaf 

1 cup all-purpose flour

1 cup whole wheat pastry flour

3 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 1/4 cups (10 fl oz) beer, room temperature (non-alcoholic is fine)

4 oz sharp cheddar, shredded

2-3 tablespoons minced fresh dill

2 tablespoons salted butter, melted (plus a little more room temperature butter to grease the loaf pan) 

Preheat oven to 375F; grease a 9- by 5- by 3-inch loaf pan with butter. 

Whisk together the flours, sugar, baking powder, and salt in a large bowl.  Stir in the beer with a wooden spoon, being careful not to over-mix; fold in the cheddar and dill.  Pour into the loaf pan, drape a piece of plastic wrap on top, and let it sit in a warm place for 20 minutes (the batter will puff a bit). 

Pour the melted butter on top; bake until a toothpick inserted inside comes out clean, about 35 to 40 minutes.  Cool completely before slicing.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. I love beer bread and I love dill. I just pinned the recipe so I can make it later in the year once I have some fresh dill.

  2. I just wanted to share a photo:

    I used this recipe with Yards Summer Pale Ale, doubled it, and made two loaves, and it was amazing!! My boyfriend loved it, and I’m bringing the other loaf to his family. Thanks so much for sharing this recipe with us. I’m thinking now of all the different flavor possibilities!!

    1. Steph, So glad you and your boyfriend liked it! Just checked out your photo, now that is a gorgeous loaf. :)

  3. I just made this and it turned out amazing. Thank you so much for the recipe! The texture is amazing and the dill and cheddar combination tastes so good with the beer flavor. From what you said, I expected the beer flavor to be too strong, but it was just right.

  4. Like you, I’ve been wanting to make a bread complemented by the flavours of beer and the added benefit of having the alcohol evaporate of course ;o) Now, I’ll add this recipe with others I’ve been meaning to try.

    Faith, I just came in from browsing over your generous post on the makings of your cookbook to come…excellent advise.

    Now, onto what else I’ve been missing from your lovely culinary blog ;o)

    Ciao for now,

  5. Ooo I only like bread recipes that doesn’t require any kneading or yeast because it’s so muhc easier heheh ~ yay!

  6. I’ve never tried a beer bread – such an interesting idea! The bread looks very hearty and a great accompaniment to soup I’m sure.

  7. two of the staple breads at my bakery are dill bread and beer & cheese bread. i’ve never thought of combining them–great idea!

  8. I love cheddar and dill, I love beer bread = win-win for this loaf! I love beer bread with soup too, and I imagine the cheddar and dill combo was perfect with the soup too.

  9. I don’t think I have ever actually tried a “beer bread”, but this really looks delicious! Love the idea of these flavors in a bread :)

  10. Love the sound of this. Now I wonder if I can find cheddar nearby in France! Diane

  11. This sounds great—what a great flavor combo!

  12. Dear Faith, your bread looks warm and inviting! What a delicious treat! Have a wonderful week my dear, blessings, your friend, Catherine xo

  13. Yum! Now I know what to do with some leftover beer we have in the fridge.

  14. Wow! That looks fantastic. Seriously- the smell of bread baking rocks. And add cheese in the mix? mmm

  15. Scrumptious looking! Something I really love.



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