Ale / Beer Bread Recipe

From Dorothy McNett's Recipe Book.

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Ale / Beer Bread

From Dorothy McNett's recipes at

3 cups unbleached all purpose flour
1 tablespoon baking powder
1/2 teaspoon soda
1 teaspoon semi-coarse sea salt
1 tablespoon sugar
1-2 tablespoons chopped fresh dill (or 1 tablespoon dried)
2 teaspoons caraway seeds
1 cup grated cheddar cheese
12 oz. beer

Preheat oven to 375 degrees. Brush an 8 inch loaf pan with olive oil and set aside. In batter bowl, whisk together the flour, baking powder, soda, salt, sugar, dill and caraway. Blend in the grated cheese and then blend in the beer just to combine but do not overmix as the batter will be thick. Spread it into the prepared pan. Bake about 45 minutes, or until nicely browned and center tests done when a toothpick is inserted and it comes out clean. Place on a cooling rack and allow to cool about 10 minutes. Remove from pan and allow to cool about 15-20 minutes or more before slicing.

Recipe created 2012-12-22.

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