Cheddar Dilly Beer Bread

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Why this recipe?  I love both Dilly Bread and Beer Bread, but they are high in calories.  After spending some time debating about which one to flip it hit me—why not combine the best of both worlds and throw in some cheese!

My Cheddar Dilly Beer Bread is incredibly easy to make—no active yeast, kneading or rising required.  When it comes to bread baking, I admire the incredible talent of my baker friends—it's an art!  

The Flip:
  • Substituted one cup of freshly ground Kansas wheat flour (thanks Bev and Ken) for the all-purpose flour.  
  • Added dill, dill seed and onion, which lends itself to the Dilly bread flavor profile.
  • The beer takes the place of the yeast, cottage cheese and butter.  This removed approximately 500 calories, 30 grams of fat, and 2000 mg of sodium—yikes!
  • Increased the flavor by using an extra-sharp cheddar, allowed me to cut the cheddar by a quarter cup removing another 120 calories and 10 grams of fat!
  • The recipe called for 1 tsp of salt.  I removed 1/4 tsp which is about 590 mg of sodium. 


My thoughts:  Don't skimp on the dill—the amount may surprise you.  Believe me, use all of it!

For this recipe, I used regular beer—I wonder what amber ale would taste like in the bread? 

Piecing together my favorite flavors from two recipes worked perfectly!  This bread is easy to make and Weight Watchers friendly!  Enjoy.


Servings: 12  Serving size: 1  Calories: 169  Fat: 4g  Carbs: 26g  Fiber: 2g  Protein: 6g  Sugar: 1g
Sodium: 306mg    Old points: 4    WW Points +:  4

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1 tbsp packed brown sugar, broken up into granulated state
  • 1 tbsp dried minced onions
  • 2 tbsp fresh dill or 2 tsp dried dill
  • 1 tsp dill seed
  • 3/4 cup extra sharp cheddar cheese, grated
  • 1 (12 oz) beer
Egg Wash:  1 egg plus 2 tbsp water.  Beat.


Directions:

  1. In large mixing bowl; sift flours, baking powder and salt.  Add brown sugar, onion, dill, dill seed and cheese. Stir.
  2. Slowly add beer and stir just until moist (batter will be thick).
  3. Spray 8 inch loaf pan with baking spray.  Pour bread batter into pan.  Spread.
  4. Lightly brush top of bread batter with egg wash.
  5. Bake in 375 degree oven for 40-45 minutes until golden brown.
  6. On wire rack; cool in pan for 10 minutes.  Remove and continue to cool on rack for at least another 10 before serving.   

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2 comments

  1. TerraSaturday, July 06, 2013

    I love all the flavors in your bread! This recipe would be wonderful with a hearty soup! Delicious, Take care, Terra

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  2. Flip2Tasty.comMonday, July 08, 2013

    Thanks Terra! My husband wants me to add jalapeno for a little heat next time! My thought is, jalapenos might be nice as long as I use the perfect amount. I want the jalapeno to compliment but not overpower the other flavors!

    I totally agree with you—I can't wait for cooler soup weather! Terri

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