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!
- 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.
For this recipe, I used regular beer—I wonder what amber ale would taste like in the bread?
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
Directions:
- In large mixing bowl; sift flours, baking powder and salt. Add brown sugar, onion, dill, dill seed and cheese. Stir.
- Slowly add beer and stir just until moist (batter will be thick).
- Spray 8 inch loaf pan with baking spray. Pour bread batter into pan. Spread.
- Lightly brush top of bread batter with egg wash.
- Bake in 375 degree oven for 40-45 minutes until golden brown.
- On wire rack; cool in pan for 10 minutes. Remove and continue to cool on rack for at least another 10 before serving.
2 comments
I love all the flavors in your bread! This recipe would be wonderful with a hearty soup! Delicious, Take care, Terra
Delete ReplyThanks 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!
Delete ReplyI totally agree with you—I can't wait for cooler soup weather! Terri
What do you think?