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Easy, cheesy beer bread

Jillian Harris and Tori Wesszer
Sometimes, you want a snack. Or a beer. Or both at the same time.
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Course baking, bread

Ingredients
  

  • 3 cups all-purpose flour
  • ½ cup grated cheddar cheese
  • 2 tbsp chopped fresh dill
  • 2 tbsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp garlic powder
  • 1 can lager beer 12 oz/355 ml
  • ½ cup butter melted and divided

Instructions
 

  • Preheat the oven to 375°F (190°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving extra to overhang on the sides to make it easier to remove the loaf.
  • In a medium bowl, stir together the flour, cheese, dill, sugar, baking powder, salt, oregano, thyme, and garlic powder. Add the beer and 1⁄4 cup of the melted butter and stir with a rubber spatula just to combine. The dough will be lumpy.
  • Transfer the dough into the prepared loaf pan and bake until golden brown and a toothpick inserted into the centre comes out clean, 50 to 60 minutes. Pour the remaining 1⁄4 cup melted butter evenly over the warm loaf. Remove the loaf from the pan, transfer to a rack, and cool slightly before slicing. Store in a resealable container in the fridge for up to 3 days or in the freezer for up to 1 month.
Keyword beer bread, bread
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