Dill. It is something that is most often associated with pickles in this country. It is in the same family as parsley and celery. This aromatic herb has thin, feathery green leaves referred to as dill weed, and a soft, sweet taste. The flat oval seeds are the more pungent spice, dill seed. Dill was used extensively by the ancient Egyptians, Greeks & Romans. It is native to southern Russia, western Africa and the Mediterranean region. In Europe and Asia, dill is often associated with seafood.
Right here & right now, both the weed & the seed are going into a flavorful beer bread. Both Eric & I loved it with a bit of butter spread on it to go with a bowl of warming soup. Gilbert enjoyed it as a sandwich bread with some lunch meat. Kelly is using it for grilled cheese sandwiches. The possibilities are endless!
Oh, yeah. And there’s beer in it!
Dill & Cheddar Beer Bread
Dill and Cheese Beer Bread (adapted from bhg.com)
Yields: 1 loaf, Bake time: 45 minutes, Cool time: 10 minutes
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup shredded cheddar cheese (2 ounces)
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- 2 tablespoons sugar
- 1 tablespoon dill seed
- 1 teaspoon dried dill weed
- 12 ounces beer
Directions:
Grease the bottom and sides of a 9x5x3-inch loaf pan, then set it aside.
In a large mixing bowl stir together the flour, baking powder, salt, baking soda, cheddar cheese, Monterey Jack cheese, sugar, dill seed, and dill weed.
Mix the dry ingredients with the cheeses & herbs.
Add the beer and stir until the batter is well combined. Spread the batter in the prepared pan.
Add the beer.
Bake the loaf in a 350º F oven for about 45 minutes or until the bread sounds hollow when it is lightly tapped and a tooth pick inserted into the center of the load comes out clean. Cool the loaf in the pan on a wire rack for 10 minutes. Remove the bread from pan and cool it completely on the wire rack before slicing.
Cool the bread completely after removing it from the pan.
Store the bread wrapped or in an air tight container.
It’s delicious with soup!
Beer makes great bread! ~Linda
Dill and Cheese Beer Bread (adapted from bhg.com)
Yields: 1 loaf, Bake time: 45 minutes, Cool time: 10 minutes
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup shredded cheddar cheese (2 ounces)
- 1/2 cup shredded Monterey Jack cheese (2 ounces)
- 2 tablespoons sugar
- 1 tablespoon dill seed
- 1 teaspoon dried dill weed
- 12 ounces beer
Directions:
Grease the bottom and sides of a 9x5x3-inch loaf pan, then set it aside.
In a large mixing bowl stir together the flour, baking powder, salt, baking soda, cheddar cheese, Monterey Jack cheese, sugar, dill seed, and dill weed. Add the beer and stir until the batter is well combined. Spread the batter in the prepared pan.
Bake the loaf in a 350º F oven for about 45 minutes or until the bread sounds hollow when it is lightly tapped and a tooth pick inserted into the center of the load comes out clean. Cool the loaf in the pan on a wire rack for 10 minutes. Remove the bread from pan and cool it completely on the wire rack before slicing. Store the bread wrapped or in an air tight container.