Subj : Bh&G 3441
To   : All
From : Dave Drum
Date : Tue Jul 27 2021 06:24:10

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dill & Cheese Beer Bread
 Categories: Breads, Cheese, Herbs, Beer
      Yield: 16 Servings
 
      3 c  Self-rising flour (see
           - note)
    1/2 c  Shredded cheddar cheese
    1/2 c  Shredded Pepper Jack cheese
      2 tb Sugar
      1 tb Dillseed
      1 ts Dried dillweed
     12 oz Can beer
 
  Grease the bottom and 1/2 inch up the sides of a
  9x5x3-inch loaf pan; set aside.
  
  In a large mixing bowl stir together the flour, cheddar
  cheese, Pepper Jack cheese, sugar, dillseed, and
  dillweed. Add beer and stir until well combined. Spread
  batter in the prepared pan.
  
  Bake in a 350+|F/175+|C oven about 45 minutes or until
  bread sounds hollow when lightly tapped. Cool in pan on a
  wire rack for 10 minutes. Remove bread from pan. Cool
  completely on wire rack. Serve or wrap and store in the
  refrigerator for up to 3 days. Makes 1 loaf (16 servings)
  
  FROM THE TEST KITCHEN: If desired, substitute 3 cups
  all-purpose flour plus 1 tablespoon baking powder, 1
  teaspoon salt, and 3/4 teaspoon baking soda for the
  self-rising flour.
  
  TO PRESENT THIS GIFT... Line basket with napkin. Nestle
  loaf in napkin. Tie a yellow ribbon around the basket,
  then tie it into a bow on the top. Trim ends, if needed.
  Tuck an edible flower into the bow.
  
  ALSO TRY THIS... For a more earthy presentation, use a
  natural basket and plaid ribbon, and tuck in a small
  fresh pepper.
  
  Makes: 16 servings
  
  Better Homes & Gardens | February 2017
  
  MM Format by Dave Drum - 22 February 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

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