Dilly Beer Bread

 
3 cups unbleached flour
2 T. unbleached cane sugar
4 t. baking powder
1/2 t. salt
1 -12 oz. bottle warm beer of choice
2 T. freshly chopped dill
 

Lightly oil (or spray with a light mist of oil) a 9-inch pie pan and set aside. In a bowl, stir together the flour, sugar, baking powder, and salt. Add the beer and dill, and stir well to combine. Pour the batter into the prepared pan. Bake at 400 degrees for 35-40 minutes, or until an inserted toothpick comes out clean, and the loaf is golden brown on top. Remove the loaf from the pan and allow to cool on a rack for 5 minutes. Cut into 8 pieces and serve warm or at room temperature.

Yield: One 9-inch loaf or 8 pieces

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett