When it comes to minimum input and maximum output in the kitchen, beer bread is about as good as it gets. Five minutes of work rewards you with a heavenly aroma wafting through the house and a warm, crusty loaf in under an hour. Within minutes of putting this bread in the oven, your kitchen will smelled divine. This bread has a nice texture and is dense but not too heavy. It would stand up well to a hearty stew or chili. I used a bottle of Irish pale ale, and the flavor of the beer really came through.
Beer and Cheese Bread
3 cups all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (make sure it’s fresh)
2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer
Optional glaze: 1 egg & 2 teaspoons water, beaten
Preheat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.