An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Type » Breads » Quick Breads » Cheddar-Dill Beer Bread

Cheddar-Dill Beer Bread

April 19, 2012 by Faith 22 Comments

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.

Filed Under: Quick Breads Tagged: Beer Bread, Cheddar, Dill, Quick Breads, Recipes

Comments

  1. Karen Goodman says

    March 24, 2014 at 9:29 pm

    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.

    Reply
  2. Laura (Tutti Dolci) says

    April 7, 2013 at 4:55 pm

    Just came across this bread on Pinterest – it looks so tasty, Faith!

    Reply
  3. Steph says

    August 10, 2012 at 8:43 am

    I just wanted to share a photo: http://instagram.com/p/OIWlzKjn8K/

    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!!

    Reply
    • Faith says

      August 10, 2012 at 1:52 pm

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

      Reply
  4. Heidi says

    May 20, 2012 at 3:55 pm

    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.

    Reply
  5. FOODESSA says

    April 26, 2012 at 4:16 am

    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,
    Claudia

    Reply
  6. [email protected]et says

    April 22, 2012 at 12:57 pm

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

    Reply
  7. Lucy says

    April 21, 2012 at 12:13 pm

    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.

    Reply
  8. Michele | Cooking At Home says

    April 20, 2012 at 5:37 am

    This looks delicious.Perfect for snacking.

    Reply
  9. grace says

    April 20, 2012 at 3:51 am

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

    Reply
  10. Crystal @ A Lovin' Forkful says

    April 20, 2012 at 2:32 am

    Definitely a winning combination. Yum!

    Reply
  11. Veronica says

    April 19, 2012 at 10:20 pm

    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.

    Reply
  12. Magic of Spice says

    April 19, 2012 at 6:36 pm

    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 :)

    Reply
  13. Alyssa @ Everyday Maven says

    April 19, 2012 at 4:24 pm

    Yum! I want that piece in the middle with the crispy, golden bits. Looks good :)

    Reply
  14. Diane says

    April 19, 2012 at 2:15 pm

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

    Reply
  15. Lisa says

    April 19, 2012 at 12:46 pm

    This sounds great—what a great flavor combo!

    Reply
  16. Catherine says

    April 19, 2012 at 12:00 pm

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

    Reply
  17. Urban Wife says

    April 19, 2012 at 10:09 am

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

    Reply
  18. Erica says

    April 19, 2012 at 7:32 am

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

    Reply
  19. Katrina @ Warm Vanilla Sugar says

    April 19, 2012 at 6:02 am

    This sounds freaking awesome!! Yum!

    Reply
  20. Amy (Savory Moments) says

    April 19, 2012 at 5:38 am

    Love beer bread with cheddar and the addition of dill makes it sound even better! It looks pretty, too!

    Reply
  21. Rosa says

    April 19, 2012 at 5:26 am

    Scrumptious looking! Something I really love.

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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