Cheddar Dill Beer Bread

When I was looking for the recipe for this lovely pear bread a few weeks ago, I stumbled on a recipe for beer bread. Since I am naturally lazy, I was very intrigued by the fact that it listed so few ingredients and seemed to require so little effort…

In fact, the recipe looked so simple and quick that I thought perhaps the Joy of Cooking had omitted something important, like some ingredients or a key step or two. But a quick online search confirmed that it really is that easy!

While I was rooting around online to make sure the Joy of Cooking had not had some sort of senior moment, I discovered Farmgirl Fare, a wonderful blog written by Susan, a native Californian who lives on a 240-acre farm in Missouri with 1 farmguy, 7 donkeys, 3 dogs, 6 cats, sheep and countless chickens.

Sharp cheddar, cold beer and caraway seeds by Eve Fox, Garden of Eating blog, copyright 2010

I’m happy to report that this bread is just as easy as I’d hoped. It took me all of 10 minutes to get the bread batter mixed up and into the oven and clean up! Now that is the kind of recipe I can get behind…

The end result is marvelous — a chewy bread with an appealing tang from the beer and the sharp cheddar and a nice little kick of flavor from the dill and the caraway. It makes a great accompaniment to a hearty soup or stew and also toasts nicely. Added bonus: your house will fill with a mouth-watering aroma while the bread is baking.

Cheddar Dill Beer Bread by Eve Fox, Garden of Eating blog, copyright 2010

So go bake some. It will only take a few minutes and should help get your family and friends all “hopped” up for St. Patrick’s day (sorry, I tried to resist but the pun won in the end.)

The recipe below is my own adaptation of Farmgirl Susan’s recipe and the Joy of Cooking’s beer, cheese and scallion bread recipe.

Beer Bread With Cheddar & Dill
Makes one loaf

* 3 cups organic all-purpose flour
* 2 tsp granulated sugar
* 1 tsp salt
* 1 Tbsp baking powder (make sure it’s fresh, otherwise your bread won’t rise…)
*1/2 tsp baking soda
* 2 Tbsp chopped fresh dill or 2 teaspoons dried dill
* 2 tsp caraway seeds
* 1 cup finely grated sharp cheddar cheese
* 12 ounces beer (you can use light or dark but don’t use a stout — the beer must not be flat though the temperature does not matter — I used a Brooklyn Lager since that’s what I had in the fridge)
* Optional Glaze: 1 egg & 2 teaspoons water, beaten


1. Preheat oven to 375į and grease an 8-inch loaf pan. Combine flour, sugar, salt, baking powder, baking soda dill, caraway seeds, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. The batter will be thick.

2. Spread the batter in the greased loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

3. Cool in the pan on a rack for 5-10 minutes. Remove from the pan and cool for 20 more minutes. Serve warm or at room temperature. This bread toasts nicely and will last for 2-3 days.

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Elena Poensgen
Elena Poensgen2 years ago

Thank you

Angela P.
Angie P3 years ago

This look good! Thankss for sharing.

Jennifer C.
Past Member 3 years ago

Thank you.

ER C4 years ago

oh yeah !
dense bread !
just what i've been looking for !
a good reason to use the oven!
I hate to cook, but this sounds worth it
& will give me an excuse to buy a 6 pack of Rolling Rock.
( you know you've had too many Rolling Rocks when the horse on the bottle or can starts to wink at you )

Ajla C.
Past Member 5 years ago


Jen J.
Jen J5 years ago

looks yummy

Eternal Gardener
Eternal Gardener5 years ago

That sounds so good!

Ernie Miller
william Miller5 years ago

Martha one way to find out? use your favorite cheese, I was wondering about using cellentro and pepper jack? Oh ya that would be a different recipe looks good I am saving it all the same.

Dori Ann S.
Dori Sweny5 years ago

Just finished making this easy beer bread and tried the first slice. OMG it is so GOOD ! This will be a regular for chili, soups ,stews. Great recipe. YUMMMMM

Silas Garrett
Silas Garrett5 years ago

Sounds good. I enjoy a good beer bread, and this one sounds yummy.