There is nothing better than fresh bread right from the oven.When the bread is warm, chewy and literally melts in your mouth. Bliss! Bread need not be difficult to make, and I have had great success with homemade bread (including numerous recipes from Artisan Bread in Five Minutes a Day, which was great because you could bake small loaves every few days from the same starter batch), but I had yet to make one of those cheese breads you see in the stores. The ones with the goops of melted cheese sprinkled amongst the bread.
I finally decided to try my hand at a cheese bread after being intrigued by a dill and cheddar beer bread posted at Eat Me, Delicious, and originally found at Farmgirl Susan. A beer bread? A bread without yeast? Dill and cheddar, oh my! So off I went and assembled this ridiculously easy bread and popped it in the oven.
First of all, as you could probably imagine this is not your traditional bread (no yeast!) and as such it was a dense loaf. That, coupled with the slight beer tang, is my only gripe. I was hoping for something more fluffy, but I thought the dill and cheddar flavours were delicious. The beer tang mellowed the following day, but that defeats the glorious good times of eating half a loaf of bread straight from the oven. 😉
Dill and Cheddar Beer Bread
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
325 mL (12 ounces) beer
Optional glaze: 1 egg & 2 teaspoons water, beaten
1. Heat oven to 375F. 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.
2. Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.
Makes 1 loaf.