Beer Bread with Cheddar Cheese and Dill
It’s still winter where we live, and we had a dusting of snow the other day. Not quite time to rejoice in the warming trends. We all know there is another cold snap waiting around the corner–just after I get started gardening. It is so hard to remember it is still February. That said, I pulled out a recipe for some family favorite soup to make for dinner. Then I decided to make this bread to go along with the soup. A warm and wonderful family dinner.
I have been making beer bread for years. This is only the second time I I’ve tried gluten-free beer bread. It is so easy since it is a baking powder quick bread–no yeast and no rising times. Just right for dinner and it was just wonderful! The heat from the oven and the smells from the bread has warmed my house and my heart. This is a substantial loaf of bread. All you need is to slather it with butter or dip it in the soup–yum!
- 3 cups of Baking Free™ gluten-free All Purpose Flour (341 g)
- ¼ cup sugar
- 4½ teaspoons baking powder
- 2½ teaspoons xanthan gum
- 2 teaspoons dried dill
- 1½ teaspoons salt
- 1 cup shredded cheddar cheese
- 1 (12 ounce) bottle of gluten-free beer
- 2 tablespoons butter, melted
- Preheat oven to 350 degrees F. Grease a 9 X 5 inch loaf pan.
- In a medium bowl, combine the flour, sugar, baking powder, xanthan gum, dill, salt and cheddar cheese.
- Add the beer to the dry ingredients and stir to combine well. Pour into the prepared pan.
- Bake for about 50 minutes. I poured the melted butter on top of the baking bread about half way through the baking. Bread is done when a toothpick inserted into the center comes out clean.
- Allow to cool on a cooling rack about 15 minutes before slicing. Makes 1 loaf bread.