Lady Behind The Curtain - Dill and Cheese Beer Bread

All this bread needs is a swipe or two of course ground mustard.  Or serve with slices of your favorite cheese.  Take this bread to your next TAILGATE!  Serve it with a juicy steak!

Dill and Cheese Beer Bread Recipe


3 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 tablespoon dill seeds

1 teaspoon salt

1 teaspoon dried dill

3/4 teaspoon baking soda

1/2 cup shredded cheddar cheese

1/2 cup shredded Pepper Jack cheese

1 – 12 ounce can beer


Preheat oven to 350 degrees.  Grease the bottom and 1/2 inch up the sides of a 9x5x3-inch loaf pan; set aside.

Stir together the flour, sugar, baking powder, dill seeds, salt, dried dill, and baking soda.  Add cheddar cheese and Pepper Jack cheese; toss gently to coat.  Stir in beer until combined (batter will be very thick).  Spoon batter into the prepared pan, spreading evenly.

Bake about 45 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove bread from pan.  Cool completely on wire rack.  Tightly wrap bread and let stand at room temperature.

TALIGATE DAY: Tote bread at room temperature.  Makes 1 loaf (16 servings)  Better Homes and Gardens Tailgating Magazine 2011.

Lady Behind The Curtain - Dill and Cheese Beer Bread



Dill And Cheese Beer Bread — 9 Comments

  1. Wow this sounds amazing!!! I’m going to make it for my guys and serve it with a dip for the football game! They’ll love it! 🙂 Great recipe! I would love it if you would stop by my blog to say hi! I’m featuring a recipe for pumpkin pancakes today! They’re yummy and super easy. 🙂 I hope you’re having an awesome day!

    Mandi at BBM

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