Dill Cheese and Beer Quick Bread | This moist bread is packed with tons of flavor. Crispy on the outside and tender on the side makes it easy to pack up for your next tailgate party. Add a swipe of coarse ground mustard, your favorite meats and cheeses and you’re set for a delicious spread.
When you (or I) think of quick bread I think about pumpkin bread, banana bread and other sweet breads. I love switching it up and making a savory quick bread. This bread has just the right combo of ingredients that screams FOOTBALL! I mean how can you go wrong with cheese and beer? You’ll notice in the recipe you can add pepper jack cheese or bacon cheddar cheese. I used the bacon cheddar cheese and it was delicious! It’s new from Kraft. If you find it use it!
Have any leftovers? This bread is strong enough to withstand being in the toaster and makes outstanding toast! My husband loves taking a couple slices to work for a quick and easy mid morning snack (he has a toaster at work). Don’t forget the butter!
- 3 cups all-purpose flour
- 2 tablespoons granulated 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 or bacon cheddar cheese
- 1 (12 ounce) bottle of your favorite beer
Preheat oven to 350°. Spray a 9x5x3-inch loaf pan with non stick cooking spray.
Stir together the flour, sugar, baking powder, dill seeds, salt, dried dill and baking soda. Add the cheeses, toss gently to coat. Stir in beer until combined (batter will be thick). Spoon batter into the prepared pan, spread evenly.
Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove bread from pan. Cool completely. Store in an airtight container at room temperature for a couple days after that store in the refrigerator.
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