SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Dill and Cheese Beer Bread

Makes: 16 servings Yield: 1 loaf
Cool 10 mins Bake 350°F 45 mins
Dill and Cheese Beer Bread
  • 3  cups  self-rising flour*
  • 1/2  cup  shredded cheddar cheese (2 ounces)
  • 1/2  cup  shredded Monterey Jack cheese with jalapeno peppers (2 ounces)
  • 2  tablespoons  sugar
  • 1  tablespoon  dillseed
  • 1  teaspoon  dried dillweed
  • 1 12  ounce can  beer

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

2. In a large mixing bowl stir together the flour, cheddar cheese, Monterey Jack cheese, sugar, dillseed, and dillweed. Add beer and stir until well combined. Spread batter in the prepared pan.

3. Bake in a 350 degree F oven about 45 minutes or until bread sounds hollow when lightly tapped. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Serve or wrap and store in the refrigerator for up to 3 days. Makes 1 loaf (16 servings)

From the Test Kitchen*
  • If desired, substitute 3 cups all-purpose flour plus 1 tablespoon baking powder, 1 teaspoon salt, and 3/4 teaspoon baking soda for the self-rising flour.
To Present This Gift...
  • Line basket with napkin. Nestle loaf in napkin. Tie a yellow ribbon around the basket, then tie it into a bow on the top. Trim ends, if needed. Tuck an edible flower into the bow.
Also try this...
  • For a more earthy presentation, use a natural basket and plaid ribbon, and tuck in a small fresh pepper.
To present this gift you will need:
  • Clean napkin in desired color, elegant wire basket, yellow ribbon, scissors, and edible flower.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe